Tomato And Shrimp Salad
A vibrant and refreshing salad combining juicy tomatoes, tender shrimp, and fresh herbs, dressed with lemon and olive oil. Perfect for light lunches or summer dinners, it offers bright flavors and a satisfying protein boost, served on crisp lettuce with optional wheat germ topping for added crunch.
Ingredients
Instructions
- Put the tomatoes into a bowl.
- Mix olive oil and lemon juice together; stir in minced herbs and green onion.
- Pour the dressing over the tomatoes.
- Add the cooked shrimp and gently combine all ingredients.
- Check for seasonings and add salt and freshly ground black pepper as desired.
- Let stand to marinate at room temperature for 30 minutes, then chill.
- Serve the salad on a bed of lettuce and sprinkle wheat germ on top.
Tips & Substitutions
For a refreshing twist, consider adding diced avocado or cucumber to your salad. If you don't have fresh herbs, dried herbs can work in a pinch, though fresh is preferred for flavor. Adjust the acidity by adding more or less lemon juice based on your taste preference. This salad can also be served with a side of crusty bread to soak up the delicious dressing.
Serving Suggestions
Serve this salad on a bed of crisp lettuce for added texture. Pair it with a light white wine or sparkling water for a refreshing meal. It also complements well with other Mediterranean recipes, making it a great appetizer or side dish for grilled meats. For a complete meal, consider serving with crusty bread or a simple pasta dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, but the tomatoes may become softer. To refresh the salad, gently toss it again before serving. Avoid reheating as shrimp is best enjoyed cold in salads.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Shrimp Salad contains roughly 262 calories, with 9g protein, 49g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (61% of the Daily Value), iron (37% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1162mg per serving (51% 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 salad?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and cooked before adding them to the salad. Rinse them under cold water and pat dry to maintain their texture.
What other herbs can I use if I don't have parsley, tarragon, or chives?
You can substitute with dill, basil, or cilantro for different flavor profiles. Each herb will impart a unique taste, so choose based on your preference or what you have on hand.
Is there a way to make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or couscous. These grains will absorb the flavors of the dressing while adding texture and heartiness, making it suitable for a main course.
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).