Homemade Balsamic Shrimp Salad
A light and refreshing salad featuring sautéed shrimp, strawberries, and a balsamic dressing, perfect for weeknight dinners or gatherings.
Ingredients
For the Base
- 1/2 lb shrimp (peeled and deveined with tails removed)
- 4 oz spring mix
- 1/3 cup almonds (slivered and toasted for a better crunch)
- 3/4 cup strawberries (sliced into 1/4-inch thick pieces)
- 3 tbsp feta (crumbled)
- 1 tbsp fresh basil leaves (chiffonade)
For the Sauce
- 1/2 cup balsamic vinegar
- 1 1/2 tbsp honey
- 1 tbsp olive oil
- 2 cloves garlic (freshly minced for best flavor)
- 1/4 tsp red pepper flakes for subtle heat
- 1/4 tsp sea salt
Instructions
Preparation
- In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, red pepper flakes, and sea salt until smooth.
Cooking
- In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp. Cook for about 2-3 minutes on each side until they are pink and opaque.
Assembly
- In a large bowl, combine the spring mix, sliced strawberries, slivered almonds, and crumbled feta. Add the cooked shrimp on top.
- Drizzle the prepared balsamic dressing over the salad. Gently toss everything together until the greens and shrimp are evenly coated.
- Finish by adding the chiffonade of fresh basil on top for an aromatic touch. Serve immediately.
Notes
This salad can be adjusted to accommodate different dietary preferences. For added crunch, toast the almonds just before serving to enhance their flavor. Store leftover salad without dressing to prevent wilting.