This light and spicy salad combines the same flavors found in the famous Spanish cold soup, without the broth. The best part: This protein-packed salad is healthy, refreshing and ready in 20 minutes or less. Gazpacho shrimp salad — it’s summer, in a dish!
Prep time: 15 minutes
Cook time: 4 minutes
- 237 cal
- 7 g fat (1 g sat)
- 17 g carbs
- 233 mg sodium
- 5 g fiber
- 27 g protein
4 ounces large shrimp, peeled and deveined
3 cups mixed greens
½ cup English cucumbers, chopped
½ cup red bell peppers, chopped
8 cherry tomatoes, halved
1 scallion, sliced diagonally
1 tablespoon fresh parsley, finely chopped
½ teaspoon fresh chives, chopped
½ tablespoon sherry vinegar (or red wine vinegar)
1 teaspoon olive oil
¼ teaspoon hot sauce
½ clove garlic, minced
- Bring a small saucepan of water to a boil and cook the shrimp until opaque, about 2 minutes. Drain and set aside.
- In a small bowl, whisk together the scallion, parsley, chives, vinegar, olive oil, hot sauce and garlic. Coat the shrimp with the dressing and let sit for 2 minutes.
- In a separate bowl, toss the mixed greens, cucumber, bell peppers and tomatoes together. Add the shrimp and dressing and toss lightly.