It’s spring, AND I’m in the mood for a hearty & healthy salad.
Shrimp Nicoise Salad
What you’ll need:
Mixed baby greens (4-6 large handfuls)
1 lb. green beans cooked until aldente, tender with a bite
1 lb. roasted baby potatoes
2 hard boiled eggs, peeled
1 large tomato, sliced
1/3 cup capers
12 oz. green onions
1 lb. large shrimp, cooked until pink, seasoned with salt and garlic
1/2 English cucumber, sliced
2 tbsp. olive oil, 2 tbsp. fresh parsley, & 1 tsp. kosher salt
Roast your potatoes at 425 degrees for 30-35 minutes until tender and skin is a little crispy. Remove from the oven. Set aside.
Steam your green beans if needed- until bright green but a little tender crisp. Aldente.
Cook your shrimp- I like to season mine with salt, smoked paprika (if you want more flavor, and garlic.) In a nice hot skillet, with some oil, just until pink, flipping the shrimp once during cooking. Remove from the hot skillet and set aside.
Assemble your salad:
Layer the leafy greens, warm beans, potatoes, and shrimp, tomatoes, cucumbers, quartered hard boiled eggs, olives, feta, capers…. And serve! It’s a beautiful hearty salad…. Drizzle some olive oil, parsley and salt over the salad just before serving. You can also dress it with some balsamic glaze or a Dijon dressing.
Happy dinner time! xo