Shrimp and Grape Salad with Dill
Dive into the refreshing world of flavor with this Shrimp and Grape Salad with Dill, a perfect blend of sweet, tangy, and savory notes that's sure to elevate your summer dining experience. Featuring plump, succulent shrimp paired with juicy red grapes and crisp cucumber, this salad is a feast for the senses. A creamy Greek yogurt and mayonnaise dressing, infused with fresh dill, lemon juice, and a touch of garlic, adds a zesty richness that perfectly complements the vibrant medley of ingredients. Served atop a bed of peppery arugula or tender mixed greens, this salad is light yet satisfying, making it an ideal choice for a quick lunch, elegant appetizer, or refreshing dinner main. Ready in just 25 minutes, this healthy and flavorful dish combines wholesome ingredients and minimal prep for maximum enjoyment. Perfect for seafood lovers and fans of fresh, herbaceous recipes, this is a must-try dish that will shine on any table!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 200 grams red seedless grapes, halved
- 1 large cucumber, diced
- 0.25 medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 0.5 cup Greek yogurt, plain
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice, fresh
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 4 cups mixed greens or arugula
Instructions
Bring a medium pot of water to a boil and add a pinch of salt.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and opaque. Drain and set aside to cool.
In a large mixing bowl, combine the halved grapes, diced cucumber, sliced red onion, and chopped dill.
In a small bowl, prepare the dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
Once the shrimp have cooled, add them to the grape and cucumber mixture.
Pour the prepared dressing over the shrimp salad and gently toss to coat all ingredients evenly.
Arrange the mixed greens or arugula on serving plates or a large platter.
Spoon the shrimp and grape salad over the greens and garnish with additional dill if desired.
Serve immediately or chill in the refrigerator for an hour before serving for a cooler, more refreshing dish.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 41.1 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2616 mg | 56% | |
*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.
