In addition to garlic-sautéed shrimp, this quick dish — ready in 10–15 minutes — combines cherry tomatoes dressed in olive oil with cucumber, avocado, and salad greens. If you’re looking for similar healthy combinations, check out our other salad recipes.
The ingredients for the shrimp and olive oil salad are listed for 2 to 3 servings.
Ingredients:
- peeled shrimp – 200-300 g;
- cherry tomatoes – 150-200 g;
- fresh cucumber – 1 piece;
- avocado – 1 piece;
- salad greens (iceberg, arugula, or a mix) – 1 bunch;
- garlic – 1–2 cloves.
Ingredients for the dressing:
- olive oil – 3–4 tablespoons;
- lemon juice – 1 tablespoon;
- balsamic vinegar (optional) – ½ teaspoon;
- salt – to taste;
- black pepper and paprika – to taste.
Step-by-step preparation
- Sauté the peeled shrimp, seasoned with salt and paprika, in heated olive oil with minced garlic until they turn pink (about 2-3 minutes). You can prepare other seafood the same way using this technique.
- Cut the fresh cucumber into cubes or strips, slice the avocado, and halve the cherry tomatoes.
- In a bowl, combine the chopped vegetables and salad leaves, then add the sautéed shrimp.
- Dress the shrimp and vegetables with the mixture of olive oil and lemon juice, seasoning with salt and pepper to taste.
Tip
Use balsamic vinegar instead of lemon juice in the dressing for a different flavor.
Questions and Answers
What oil is best for making a Mediterranean salad?
Chefs recommend cold-pressed extra-virgin olive oil for Mediterranean salads and shrimp salads because of its fresh, fruity flavor.
What additional ingredients can enhance the flavor of the shrimp salad beyond those listed in the recipe?
For a zesty kick, consider adding olives, parmesan, or croutons to the quick shrimp salad. Another great alternative is to add fresh herbs such as basil or parsley.
