There is just something about a salad where all of the ingredients just work so well together, and that is exactly what this one is. It hits every texture note you want: perfectly seasoned, buttery fried shrimp, creamy feta, juicy pomegranates, crispy radishes, fresh Italian parsley, and avocado. Then, it’s all finished with a really simple olive oil and lemon dressing that brings this baby all together.
Winter Bright Shrimp Salad with Radish, Pomegranates, Feta & Pine Nuts
Equipment
- 1 Large frying pan
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 16 jumbo raw shrimp, shelled and deveined
- 1 large garlic clove, minced
- 3/4 cup feta cheese, crumbled or cubed
- 2 avocados, cubed
- 1 large pomegranate, seeds removed
- 1/2 cup radishes, thinly sliced
- 3 tbsp pine nuts, toasted
- 2 tbsp fresh Italian parsley, finely chopped
Dressing
- 1/2 cup olive oil, extra virgin
- 2½ tbsp lemon juice
- 1 large garlic clove, minced
- 1/8 tsp salt
Instructions
- Toast the pine nuts in a dry pan over medium heat, tossing frequently as they begin to brown. Once they reach a nice golden color, they’re ready – about 3 – 5 minutes. Remove from the heat and set aside in a small bowl.
- In the same pan that you toasted the pine nuts, add the olive oil and butter and set to a medium/high heat. When the butter melts add the garlic and shrimp, then season the shrimp with salt.
- Cook the shrimp on both sides until pink and opaque, about 2 minutes per side. Be careful not to overcook. Remove from the pan and set aside to cool slightly.Sammys Tip: if there is any juice left in the pan you used to fry the shrimp, keep this to add to the salad at the end for added flavour.
- Remove the seeds from the pomegranate and add to a large bowl along with the avocados, radishes, parsley, shrimp and feta.
- In a small bowl, whisk together all of the ingredients until the dressing is well combined.
- Pour the dressing over the salad and gently mix until the dressing is well incorporated with the other ingredients.
- Transfer to a serving dish and garnish with the pine nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of shrimp should I use?
I recommend using jumbo raw shrimp.They work best in salads because they are big, hardy, and hold up well against the crisp veggies without getting lost in the bowl.
Can this salad be made ahead of time?
Yes, but with a caveat. You can prep all the ingredients ahead of time, but do not pour the dressing over everything until you are ready to serve. If you combine it all too early, the crisp vegetables may get soggy. Keep the components separate to maintain that fresh crunch.
Can I use the pre-packaged pomegranates?
You certainly can!
How do I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
