Shrimp Salad with Vegetables and Feta Cheese
Salads • Greek
Description
Arugula should not be soaked in oil or juice, otherwise it will lose its crunchiness. It can be served with warm Greek flatbreads. Another variation can be made by combining tomatoes, olives, and feta cheese with arugula and dressing, then mixing. Serve on plates and top with shrimp.
Ingredients
- Arugula 5 oz
- King Prawns 15 oz
- Pitted olives 5 oz
- Red cocktail cherry 8 pieces
- Feta cheese 5 oz
- Walnuts 4 pieces
- Olive Oil to taste
- Ocean salt to taste
- Chicken Seasoning a pinch
- Meyer Lemon Juice 1 teaspoon
Step-by-Step Guide
Step 1
Boil the shrimp in lightly salted water until cooked, then drain in a colander. Next, sauté in a skillet with olive oil, salt, and shrimp seasoning (I usually buy ready-made shrimp seasoning, such as 'Seafood Blend') until golden brown, then drizzle with lemon juice.
Step 2
Soak the arugula in cold water for 15 minutes and place it on a paper towel to absorb moisture. Cut the cherry tomatoes in half, dice the feta cheese, and slice the olives into rings.
Step 3
For the dressing, chop the walnuts (you can use a grater or a blender), add olive oil, and optionally mix in a blend of four types of pepper for flavor.
Step 4
Combine all the ingredients in a bowl and mix well.
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