Shrimp Nicoise Salad

It’s spring, AND I’m in the mood for a hearty & healthy salad.

A mixture of warm and cold ingredients makes for a delicious dance of flavors in your mouth.

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

Feta cheese

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

Balsalmic glaze

This salad is served family style, and THIS serving is mine.

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

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