Greek Salad with Shrimp

Greek Salad with Shrimp Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 Tbsp. organic extra virgin olive oil
  • 16 large organic Kalamata olives, pitted
  • 4 oz. organic crumbled feta cheese
  • 1 ½ c. cherry tomatoes, halved
  • 2 cloves organic garlic, minced
  • 6 c. shredded organic romaine lettuce
  • 4 whole pepperoncini peppers
  • ¾ tsp. dried organic oregano
  • ¼ tsp. Celtic sea salt
  • 1 ½ pounds wild shrimp, peeled and deveined
  • ¼ tsp. black pepper
  • 3 Tbsp. organic red wine vinegar
  • 2 tsp. organic Dijon mustard
  • 1 c. sliced organic red onion
  • 1 c. sliced organic cucumber (peeled)
  • 1 Tbsp. fresh flat-leaf organic parsley, chopped
  1. Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water.
  2. Place shrimp in a bowl; cover and chill.
  3. Meanwhile, place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine.
  4. Combine parsley with vinegar, mustard, oil, oregano, salt, pepper and garlic, stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine.
  5. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat.
  6. Spoon about 2¾ cups salad onto each plate. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

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Nutrient Information Per Batch

1409.35 kcal Calories, 1166.11 mg Calcium, 53.14 g Carbohydrate, 1134.8 mg Cholesterol, 58.95 g Total Fat, 16.05 g Fiber, 24.75 mg Iron, 389.5 mg Magnesium 3107.43 mg Potassium, 164.02 g Protein,282.35 mcg Selenium, 3559.5 mg Sodium, 22.48 g Sugars, 12.71 mg Zinc, 22.14g Saturated fat, 0 trans Fat, 22.59 g Monounsaturated fats, 8.27 g Polyunsaturated fats, 21127.1 IU Vitamin A, 2.15 mg Vitamin B6, 9.79 mcg Vitamin B12, 155.43 mg Vitamin C, 1035.12 IU Vitamin D, 12.87 Vitamin E, 403.87 mcg Vitamin K, 547.21 mcg Folate,0.87 mg Vitamin B1(Thiamin),20.62 mg Vitamin B3(Niacin),1.52 mg Vitamin B2(Riboflavin), 5750.68 mcg Lycopene, 7652.99 mcg Lutein and Zeaxanthin, 0.96 g ALA, 1.76 g EPA, 1.51 gDHA,2017.41 mg Phosphorous, 1.69 mg Manganese, 243.66 mcg Alpha carotene, 11513.3 mcg Beta carotene, 49.51 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Nuts
  • No Soy
  • No Poultry
  • No Red Meat
  • No Eggs
  • No Fish
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Pork
  • No Gluten

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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