Salad Stack with Shrimps
Elevate your salad game with this vibrant and elegant Salad Stack with Shrimps—a show-stopping dish that’s as delicious as it is visually stunning. This recipe layers fresh mixed greens, creamy avocado, crisp cucumber slices, and juicy cherry tomatoes, all crowned with perfectly sautéed shrimp seasoned with garlic and butter for an irresistible touch of richness. A zesty homemade lemon-dill dressing ties it all together, offering a delightful medley of refreshing and tangy flavors in every bite. Ready in just 25 minutes, this dish is perfect for light lunches, dinner starters, or even a centerpiece for special occasions. Healthy, flavorful, and packed with colorful ingredients, this shrimp salad stack is a must-try for seafood lovers and salad enthusiasts alike!
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Recipe Information
Ingredients
- 300 grams large shrimp (peeled and deveined)
- 100 grams mixed salad greens
- 1 whole avocado
- 200 grams cherry tomatoes
- 1 whole cucumber
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 clove garlic (minced)
- 1 tablespoon fresh dill
- 1 tablespoon butter
Instructions
Rinse and pat dry the shrimp. Season them with a pinch of salt, black pepper, and the minced garlic.
Heat a skillet over medium heat and add the butter. Once melted, sauté the shrimp for 2-3 minutes per side until they turn pink and are fully cooked. Set aside to cool.
Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Dice it into small cubes and toss with 1 tablespoon of lemon juice to prevent browning.
Halve the cherry tomatoes and thinly slice the cucumber into rounds.
In a small bowl, whisk together the olive oil, remaining lemon juice, dijon mustard, salt, black pepper, and chopped fresh dill to create the dressing.
On a serving plate, arrange a circular layer of salad greens as the base of the salad stack.
Layer the diced avocado evenly over the greens, followed by the cucumber slices, and then the cherry tomato halves.
Top the stack with the cooked shrimp, evenly distributing them over the vegetables.
Drizzle the prepared dressing over the salad stack, ensuring every layer gets coated for flavor.
Serve immediately and enjoy a vibrant, fresh, and flavorful Salad Stack with Shrimps.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 8.0 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
