Green Salad With Dilled Shrimp
A light and refreshing main course salad featuring tender shrimp marinated in a zesty dill vinaigrette. Crisp greens, cool cucumber, and Monterey Jack cheese round out this simple yet flavorful dish.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain crustaceans, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dressing
- 60 mlolive oil
- 22.5 mlwhite wine vinegar
- 1 tbsplemon juice, freshly squeezed
- 1 tbspfresh dill, finely chopped
- 0.25 tspdijon mustard
- 1 clovegarlic, minced
- 0.25 tspsalt
- 1 pinchblack pepper, freshly ground
salad
- 225 gcooked shrimp, peeled and deveined
- 120 gmixed baby greens
- 0.5 pcscucumber, thinly sliced
- 90 gmonterey jack cheese, shredded
Equipment
large bowl · medium bowl · knife · cutting board · whisk · small bowl
The method
Step by step
- 1
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, fresh dill, dijon mustard, minced garlic, salt, and black pepper until emulsified.
About 3 min
Cook’s note: For a smoother dressing, you can use a lidded jar and shake vigorously.
- 2
Place the cooked shrimp in a medium bowl and pour the dressing over them. Toss gently to coat.
About 2 min
Cook’s note: Ensure the shrimp are patted dry before adding the dressing so it adheres better.
- 3
Cover the bowl with the shrimp and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
Cook’s note: This resting step is crucial for the shrimp to absorb the flavors of the dill dressing.
- 4
In a large salad bowl, combine the mixed baby greens and the sliced cucumber.
About 2 min
- 5
Remove the shrimp from the refrigerator and add them, along with all the marinade from the bowl, to the salad greens.
About 1 min
- 6
Gently toss the salad until all the ingredients are well combined and coated with dressing.
About 1 min
Cook’s note: Use salad tongs to toss gently to avoid bruising the delicate greens.
- 7
Top the salad with the shredded Monterey Jack cheese and serve immediately.
About 1 min
Keep it good
Store leftovers in an airtight container in the refrigerator.
This salad is best served cold and does not require reheating.
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