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A colorful salad on a yellow platter featuring shrimp, sliced radishes, cucumbers, feta cheese, pine nuts, parsley, and herbs, all mixed together on a brown tabletop.
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Winter Bright Shrimp Salad with Radish, Pomegranates, Feta & Pine Nuts

Dive into this Winter Bright Shrimp Salad - loaded with crisp radishes, juicy pomegranates, and creamy feta. Finished with buttery pine nuts and tossed in a simple lemon dressing, this salad is the perfect way to bring fresh, vibrant flavor to your table.
Prep Time40 minutes
Cook Time5 minutes
Total Time45 minutes
Course: lunch, Salad
Cuisine: American
Servings: 4 servings

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

Calories: 680kcal | Carbohydrates: 26g | Protein: 17g | Fat: 60g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 480mg | Potassium: 883mg | Fiber: 10g | Sugar: 11g | Vitamin A: 525IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 2mg
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