Shrimp and Artichoke Green Salad with Lemon Vinaigrette
- Yield 4
- Prep 20 minutes
- Cook 5 minutes
- Total 25 minutes
Shrimp and Artichoke Green Salad with Lemon Vinaigrette is a salad recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch Italian herb shrimp (see below)
- 1 batch Lemony Vinaigrette (see below)
- 5 ounces (about 5-6 cups) spring greens
- 2 cups diced tomatoes, cut into bite-sized pieces
- 1 (14 ounce) jar quartered artichoke hearts, drained and roughly chopped
- half of a small red onion, peeled and thinly-sliced
- 1/2 cup toasted pine nuts
- lots of freshly-grated Parmesan cheese
- 8 ounces (1/2 pound) raw shrimp, peeled (or tail-on), deveined, and thawed
- 1 tablespoon Italian seasoning, store-bought or homemade
- salt and freshly-cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Italian seasoning, store-bought or homemade
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 garlic clove, pressed or minced
- (optional: 1 teaspoon honey, if you’d like a sweeter dressing)
Method
Tip in all ingredients together in a large bowl, and toss until evenly combined. Plate while it is hot, garnished with extra Parmesan cheese and freshly-cracked black pepper if desired.
Scatter shrimp evenly on both sides with the Italian seasoning, and a few generous pinches of salt and pepper.
Warm oil in a large saute pan over medium-a hot burner. Tip in shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Lift from heat and serve while it is hot.
Beat all ingredients together until combined.
