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    Home » Fish & Seafood

    Spinach Salad with Shrimp and a Smoky-Sweet Dressing

    Published: Feb 24, 2016 / Updated: Sep 4, 2018 / 8 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Spinach salad with shrimp and a smoky-sweet dressing - the fresh flavors and filling veggies make a scrumptious healthy meal or side dish.

    spinach salad with shrimp and a smoky sweet dressing on a plate with a fork and avocado

    There's a lot of good stuff in this salad. Garlicky shrimp, juicy tomatoes, mushrooms, spinach, zesty lime, cucumber, creamy avocado... the list goes on. The dressing is tangy, smoky, sweet, and perfectly complements the flavors in the salad.

    The best part? This deliciousness is no fuss and ready in less than half an hour.

    I love mushrooms in all forms, and raw mushrooms are no exception. They work fabulously in salads. You can definitely play around with what veggies you include in this salad - it'll still taste good!

    Omit the shrimp and you have a tasty vegetarian option.

    Tools I used to make this recipe:
    KitchenAid Food Processor

    plate with spinach salad with shrimp and a smoky sweet dressing with several ingredients beside it

    spinach salad with shrimp and a smoky sweet dressing on a table with extra ingredients and a fork

    I hope you give this spinach salad with shrimp and a smoky-sweet dressing a try.

    Let me know in the comments how you liked it!

    Spinach salad with shrimp and a smoky-sweet dressing - the fresh flavors make a perfect healthy meal or side dish.

    Spinach Salad with Shrimp and a Smoky-Sweet Dressing

    A fresh and delicious shrimp and spinach salad with a smoky and sweet dressing.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course Salad
    Cuisine American
    Servings 2
    Prevent your screen from going dark

    Ingredients
     

    Dressing:

    • 2 tablespoons Greek yogurt
    • 1 clove garlic
    • 1 tablespoon balsamic vinegar
    • 20 chives
    • 1/8 teaspoon liquid smoke
    • 1/2 teaspoon soy sauce
    • 1 teaspoon honey
    • Juice of 1/2 lime
    • 1/3 cup olive oil

    Salad:

    • 5 ounces spinach (I buy the pre-washed boxes)
    • 6 white mushrooms sliced
    • 1/3 cucumber chopped
    • 1 avocado chopped
    • 1 tomato chopped

    Shrimp:

    • 3/4 pounds medium shrimp peeled and deveined
    • Olive oil
    • Juice of 1/2 lime
    • 1 teaspoon garlic powder (or to taste)
    • Salt & pepper to taste

    Instructions
     

    • If shrimp are frozen, place them in a colander and run cool water over them. Peel and devein if needed.
    • Meanwhile, make the dressing by adding all the dressing ingredients except for the olive oil to a food processor. Blend on high while slowly drizzling in olive oil. You may need to scrape down the sides and blend again until the mixture is smooth. Set dressing aside (you can refrigerate it if you wish).
    • Prep the other ingredients (spinach, mushrooms, cucumber, avocado, tomato) and place them in a large salad bowl.
    • Add a bit of olive oil to the bottom of a skillet (1-2 teaspoons) and the juice from the other half of the lime. Turn heat to medium/medium high, add shrimp, garlic powder, and salt and pepper. Cook for a few minutes until shrimp are pink and cooked through.
    • Add shrimp to salad and toss with dressing. Serve immediately.

    Notes

    Makes two entree size salads or four side salads.
    Keyword spinach salad with shrimp
    Author Natasha Bull
    « Crockpot Chicken Stew Recipe
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    1. Akaila Powell says

      December 20, 2016 at 9:30 PM

      Soooo good and I added crab meat!!

      Reply
      • Natasha says

        December 20, 2016 at 9:59 PM

        So glad you liked it! Crab meat sounds like an awesome addition! ☺

        Reply
    2. Tania @ COOKTORIA says

      February 25, 2016 at 6:58 AM

      Love this salad! Mushrooms, shrimp and avocado is my favorite combination!

      Reply
      • Natasha says

        February 25, 2016 at 8:10 AM

        Thanks Tania!! I love it too 🙂

        Reply
    3. Tez @ Chile and Salt says

      February 24, 2016 at 1:09 PM

      This looks so good Natasha! Definitely going on my to make soon list!!

      Reply
      • Natasha says

        February 24, 2016 at 1:09 PM

        Thank you!! Let me know if you do try it 🙂

        Reply
    4. Tracy | Baking Mischief says

      February 24, 2016 at 10:12 AM

      Gorgeous photos, as per usual. 😉 I'm all in on that smoky sweet dressing, and any dish that looks this good and takes less than a half hour to cook is A++ in my book.

      Reply
      • Natasha says

        February 24, 2016 at 10:14 AM

        Thanks so much, Tracy!! 🙂

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

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