Green Salad With Dilled Shrimp
A refreshing green salad with tender dilled shrimp, crisp lettuce, cucumber, and melted cheese, perfect for a light lunch or elegant dinner with bright, savory flavors.
Ingredients
- 1/2 lb baby shrimp, cooked and cleaned
- 4 cups romaine and/or baby lettuce ⓘ
- 1/2 cucumber, thinly sliced ⓘ
- 3/4 cup shredded or cubed jack cheese
- 1/4 cup olive oil
- 1 1/2 tablespoons white wine vinegar ⓘ
- 1 tablespoon lemon juice
- 1/2 teaspoon dill ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon dry mustard ⓘ
- 1 clove garlic, mashed and minced ⓘ
- dash pepper ⓘ
Instructions
- Combine olive oil, white wine vinegar, lemon juice, dill, salt, pepper, dry mustard, and minced garlic in a bowl and mix well.
- Pour this dressing over the cooked and cleaned baby shrimp and refrigerate for 1 hour to marinate.
- Remove the shrimp from the refrigerator and add the lettuce and sliced cucumber, tossing gently to combine.
- Sprinkle the shredded or cubed jack cheese over the salad.
- Serve immediately.
Tips & Substitutions
For a delightful twist, try adding sliced avocado or cherry tomatoes for extra flavor and nutrition. If you don’t have dill, fresh parsley or tarragon can be good substitutes. To save time, pre-cooked shrimp can be purchased. Make sure to adjust the seasoning according to your taste preference when substituting ingredients.
Serving Suggestions
This Green Salad With Dilled Shrimp pairs beautifully with Herb Crackers for a light lunch or as a starter for a dinner party. Serve alongside a chilled white wine or sparkling water with lemon for a refreshing meal. For heartier fare, consider adding a side of Potatoes Au Gratin With Shrimp to create a satisfying seafood-themed meal.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the dressing may cause the greens to wilt, so it's best to keep the dressing separate until ready to serve. If reheating, gently warm the shrimp in a skillet over low heat, being careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Green Salad With Dilled Shrimp contains roughly 86 calories, with 4g protein, 16g carbohydrates, and 2g fat. It is an excellent source of vitamin C (223% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they are fully thawed and cooked before adding to the salad. Thawing can be done overnight in the refrigerator or quickly under cold running water. This makes it easy to prepare any time.
What can I substitute for jack cheese?
If jack cheese is unavailable, you can substitute with feta or crumbled goat cheese for a tangy flavor. Alternatively, mozzarella or cheddar can work well if you prefer a milder taste. Adjust the quantity based on your preference.
How can I make this salad more filling?
To enhance the heartiness of the salad, consider adding cooked quinoa or chickpeas. These ingredients not only add protein but also complement the flavors well. You could also serve it with grilled chicken or fish for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).