Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 6 cups (180 g) mixed salad greens (e.g., arugula, spinach, and romaine)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup (10 g) fresh parsley, chopped
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice (about 1 medium lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Rinse shrimp thoroughly and pat dry with paper towels. Season lightly with salt and pepper.
  2. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
  3. Heat a large skillet over medium-high heat. Add shrimp to the pan in a single layer; sauté for 2-3 minutes.
  4. Flip shrimp and cook for another 2-3 minutes or until theyre opaque and cooked through.
  5. In a large serving bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and parsley. Drizzle half of the lemon garlic dressing over the salad; toss gently to combine.
  6. Top the salad with cooked shrimp. Drizzle remaining dressing if desired and serve immediately.