Greek Shrimp Salad with Lemon Dill Balsamic (Wellville copycat)

Ever since I had this salad in NYC at Wellville (a restaurant) it’s all I can think about. I knew I had to recreate a copycat at home. Every bite was perfect, a mouth party of flavor, and fresh. Great for a summertime dinner or fun salad to bring to a cookout or get together. It’s def on repeat over here! Of course I “peachified” it to be lighter on the fat/calories and lower on the sugar bc that’s what I do. 

I used frozen shrimp and even with the time to thaw it and cut up the veggies, it still only took about 30 minutes to throw this salad together. 

Tip: now that I’ve made this a couple times, adding the feta and shrimp after tossing with dressing is better to me. Something about the feta not having dressing on it is preferred to me but you can’t mess this one up. 

INGREDIENTS

• 1 lb peeled deveined shrimp, fresh or frozen 
• 1/2 tsp paprika
• 8 oz feta, crumbled
• 1/2 tsp garlic powder
• 1/2 tsp salt 
• 1/4 tsp pepper
• 5 oz romaine lettuce, chopped
• 5 oz mixed greens
• 1 pint grape tomatoes, halved 
• 1/3 c black olives, pitted (abt 10)
• 1/3 c green olives, pitted (abt 10)
• 1/3 c pickled onions 
• 1 cucumber, skin removed and deseeded, cut into crescent shapes (that’s what they did)

Lemon Dill Balsamic Dressing

• 2 T olive oil 
• 1/4 c balsamic vinegar
• 3 T lemon juice 
• 3 T fresh dill, chopped small
• 1/2 tsp garlic powder
• 1 tsp oregano 
• 1 T Dijon or brown mustard 

Add-ons:

• Warm up a crispy baguette topped with herbed goat cheese

STEPS

1)If shrimp is frozen, thaw by running cold water over it continually for 5-10 minutes and blot dry with paper towels. While it’s thawing, grab a large salad bowl and place greens in it. 

2)Add cherry tomatoes, olives, feta, pickled onions, and cucumber. 

3)In a skillet over medium/high heat, spray with oil and add thawed shrimp in a single layer. Season with paprika, garlic powder, salt and pepper. Cool for about 4-6 minutes until opaque. For best results, don’t overcook. Remove from heat and set aside. 

4)Make dressing by combining all dressing ingredients in a covered jar and shake well to combine. 

5)Add shrimp to the salad and pour dressing over. Toss to combine and enjoy! Makes 5 servings. Each serving is about 9 shrimp and 3 cups of salad

per serving 

307cal/15fat/11carb/3fiber/2sugar/30protein

🍑Nourishment Breakdown

PROTEIN shrimp, some in feta

FAT feta, olive oil, olives

FIBER all the veg

CARB/STARCH none or the baguette, if having

xx, Meredith 🧡🍑