Wild Greens and Shrimp W Cucumber Yogurt Dressing
Indulge in the refreshing flavors of Wild Greens and Shrimp with Cucumber Yogurt Dressing, a light yet satisfying dish that's perfect for warm weather meals. This vibrant salad combines a medley of peppery arugula, tender spinach, and slightly bitter dandelion greens paired with succulent, paprika-spiced shrimp sautéed to perfection. The star of this recipe is the creamy cucumber yogurt dressing, made with tangy Greek yogurt, cooling grated cucumber, and a hint of fresh dill, balanced by a touch of honey and zesty lemon juice. Tossed with juicy cherry tomatoes and crisp red onion, this nutrient-packed salad is a harmonious blend of textures and flavors. Ready in just 25 minutes, it's an ideal choice for effortless weeknight dinners or elegant entertaining. Try this colorful, protein-rich recipe for a healthy and delicious way to elevate your salad game!
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Recipe Information
Ingredients
- 6 cups wild greens mix (arugula, spinach, and/or dandelion greens)
- 12 pieces large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons ground paprika
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups Greek yogurt (plain, unsweetened)
- 0.5 cups cucumber, finely grated
- 2 tablespoons lemon juice
- 1 tablespoons fresh dill, chopped
- 1 teaspoons honey
- 1 cup cherry tomatoes, halved
- 0.25 cups red onion, thinly sliced
Instructions
Rinse the wild greens thoroughly under cold water, pat dry, and set aside.
In a small bowl, toss the shrimp with 1 tablespoon of olive oil, minced garlic, paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side, or until pink and fully cooked. Remove from heat and set aside to cool slightly.
In a separate bowl, prepare the cucumber yogurt dressing. Combine Greek yogurt, grated cucumber, lemon juice, fresh dill, honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until smooth and creamy. Adjust seasoning if necessary.
In a large salad bowl, combine the wild greens, cherry tomatoes, and red onion slices.
Top the salad with the cooked shrimp.
Drizzle the cucumber yogurt dressing over the salad just before serving, or serve it on the side for individual portions.
Toss gently to combine, and enjoy this fresh and vibrant dish!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 20.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2226 mg | 47% | |
*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.
