Hey Sunshine!

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for the next 8 weeks I will be picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started!

Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Serves 6

Ingredients for Salad:

2 cups red romaine lettuce

2 cups green romaine lettuce

2 cups baby spinach

1 tomato, diced

1 cup fresh blueberries

1 cup watermelon, chopped into bite sizes squares

2 cups large shrimp

½ cup crumbled reduced fat feta cheese

2 tbsp fresh parsley, minced

2 tbsp walnuts, minced

Ingredients for Dressing:

1 cup fresh ripe strawberries

1/4 cup balsamic vinegar

2 tsp avocado oil (you can substitute with extra virgin olive oil)

2 tbsp shallots, minced (you can substitute with sweet onion or red onion)

2 tbsp unsweetened nonfat Greek yogurt

1 tsp lemon juice

1 tsp fresh basil

⅛ tsp garlic powder

⅛ tsp sea salt

Dash of black pepper

Optional:

sweetener to taste if you enjoy it sweeter

Directions for the salad:

Grill the shrimp on a BBQ grill outdoors (or a grill pan indoors) until cooked through.

In a large salad bowl, mix red romaine, green romaine, and baby spinach. Arrange the blueberries, watermelon, and shrimp on top of the lettuces. Sprinkle feta, parsley, and walnuts evenly over the top. ⅙ of the recipe is 87 calories and 1sp (WW)

Directions for the dressing:

If you want to make the dressing dairy free, leave out the Greek yogurt.

Combine all ingredients into a blender and blend until smooth.  The recipe makes 1½ cups of dressing. Store any unused dressing in an airtight container and store for up 1-2 weeks in the refrigerator. ¼ cup of dressing equals 33 calories and 1sp (WW)

Print Recipe

Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

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