Shrimp Vegetable Salad with Tarragon Chili Dressing for Two
Elevate your salad game with this vibrant Shrimp Vegetable Salad with Tarragon Chili Dressing for Two—a perfect harmony of fresh, crisp vegetables and juicy, pan-seared shrimp. This recipe combines tender shrimp, mixed salad greens, cherry tomatoes, cucumbers, and red bell peppers, all brought to life with a zesty homemade dressing. Infused with the bold flavors of fresh tarragon, a hint of spicy chili flakes, and a touch of honey, the tangy lemon dressing provides the ideal balance of heat and sweetness. Ready in just 20 minutes, this light yet satisfying dish is perfect for a romantic dinner or healthy lunch. Serve immediately for the freshest flavor, and enjoy a gourmet-quality meal right at home. Keywords: Shrimp salad, tarragon chili dressing, fresh vegetable salad, quick dinner for two, healthy shrimp recipe.
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Recipe Information
Ingredients
- 200 grams Shrimp, peeled and deveined
- 4 cups Mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced
- 0.25 Red onion, thinly sliced
- 0.5 Red bell pepper, julienned
- 1 tablespoon Fresh tarragon leaves, chopped
- 0.25 teaspoon Chili flakes
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for cooking shrimp)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the shrimp to the skillet, sprinkle with a pinch of salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside to cool.
In a small bowl, whisk together extra virgin olive oil, lemon juice, honey, garlic, chopped tarragon, chili flakes, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, and red bell pepper.
Pour the tarragon chili dressing over the salad and toss gently to coat the vegetables evenly.
Divide the dressed salad onto two serving plates.
Top each plate with the cooked shrimp.
Garnish with additional fresh tarragon leaves if desired and serve immediately.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 14.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1526 mg | 32% | |
*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.
