Strawberry Salad With Grilled Shrimp

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Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food

Serves: 4



  • 2 cups baby spinach, rinsed and dried
  • 2 cups strawberries, preferably sliced
  • 2 oz crumbled goat cheese
  • 3 tbsp pecans, toasted and chopped
  • 2 small green onions, sliced
  • 11 lb shrimp, cleaned and deveined

  • 2 tbsp balsamic vinegar
  • 1 tbsp honey mustard
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped basil
  • Pinch of salt and freshly ground pepper


  1.   Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.
  2.   Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
  3.   Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
  4.   Divide salad among four plates. Arrange grilled shrimp on top.
  5.   Drizzle dressing over each and serve.

Nutritional Information (per serving)
Calories 251
Protein 23g
Carbohydrate 12.5g
Fat 12.8g
Cholesterol 177mg
Fiber 2.5g
Sodium 206 mg