Leaf salad with goat cheese and grilled shrimp
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This bright, juicy, and healthy salad is perfect for summer. Lettuce, avocado, and tomatoes are tossed in a lemon-infused vinaigrette and served with crumbled goat cheese for a creamy finish, black olives, and juicy, firm grilled shrimp. Before grilling, drizzle the shrimp with lemon juice and rub with garlic powder. The flavor is fantastic! Serve as an appetizer with a glass of white wine and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fried shrimp
- 220 g medium shrimp, peeled and deveined (do not remove tails)
- Juice of 1 lemon
- 1 teaspoon garlic powder
- Special equipment: metal skewers
Vinaigrette dressing
- Juice of 1 lemon
- 1 clove garlic, crushed or grated
- 1/4 cup extra-virgin olive oil
Salad
- 1 head Bibb lettuce
- 1 avocado, diced
- 1 ripe tomato, diced
- 1/4 cup pitted black olives
- 60 g goat cheese, crumbled
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Cooking the dish according to the recipe:
- Fried shrimp:
Preheat the grill to medium heat. In a bowl, combine the lemon juice, garlic powder, and a pinch of sea salt and black pepper. Add the shrimp and toss well. Thread the shrimp onto metal skewers. - Place the shrimp on a hot grill and cook until cooked through (pink) and grill marks appear, about 2 minutes per side. Remove from the grill and set aside. When cool enough to handle, remove the shrimp from the skewers.
- Vinaigrette dressing:
In a large bowl, combine the lemon juice, garlic, and a pinch each of coarse salt and black pepper. Stir, then slowly whisk in the olive oil. Taste and adjust the seasoning if needed. - Salad:
Add the lettuce, avocado, and tomatoes to the bowl with the dressing. Toss thoroughly, then transfer to a serving bowl or platter, reserving any remaining dressing. Top the salad with olives, crumbled goat cheese, and shrimp. Drizzle the shrimp with the remaining dressing. Serve immediately.
Author of the recipe - Tia Mowry is a television actress and cooking show host.
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