Spinach & Shrimp Salad with Cilantro Lime Vinaigrette
I have come to debunk the common myth that salads are sad dish choices. Salads can be delicious and exciting — I promise you! And this spinach salad with seared garlic shrimp, red onion, cherry tomatoes, cannellini beans and a cilantro garlic lime dressing, is a prime example of a salad that’s anything but sad. This salad is happy and exciting.
If you are allergic to shellfish or don’t like seafood, you can skip the protein, or sub with a protein of your choice. The magic with this recipe is really the dressing — it’s refreshing and makes your mouth water even more with every bite. I will eat spinach everyday if it is covered in this dressing. No problem.
Fun fact: you don’t necessarily need to have vinegar in a dressing to make it a vinaigrette. It’s really any dressing that contains an acid. Limes are acidic and lemons are acidic, so even if there is no vinegar, you can still feel fancy and call this a vinaigrette if you want. 🙂
|1box pre-washed organic spinach|
|1/4 red onion|
|10 sweet cherry tomatoes|
|16 raw frozen shrimp|
|2tbsp Feta cheese|
|Cilantro Garlic Lime Vinaigrette|
|1/3cup olive oil|
If you are using frozen shrimp, pour in a bowl with cold water to thaw. Put the bowl aside while you prepare your salad.
In a food processor, combine all the ingredients for the cilantro garlic lime dressing. Purée until smooth, or desired consistency.
In a salad bowl, combine spinach, cannellini beans, red onion and cherry tomatoes. Toss the salad until the ingredients are evenly distributed, then set aside.
Peel and devein your shrimp and set aside.
Season a skillet with olive oil over medium heat. After the oil is warm (about 2 minutes,) add garlic. Let the garlic cook until fragrant.
Add the shrimp to the skillet and sear for 2 minutes on each side.
Plate the salad. Add shrimp on top. Pour dressing over the salad and top with feta cheese, if desired.