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Greek Chopped Salad with Shrimp – Bariatric Edition


Greek Chopped Salad with Shrimp – Bariatric Edition

Total Time 15 minutes
Servings 2 servings
Calories 350 kcal


  • 10 Ozs Shrimp (peeled, deveined)
  • 1 Orange Bell Pepper (medium, chopped)
  • 1 Tomato (medium, chopped)
  • 1/2 Cucumber (medium, chopped)
  • 2 Tbsps Pitted Kalamata Olives
  • 2 Tbsps Red Onion (thinly sliced)
  • 1/4 Cup Feta Cheese (crumbled)
  • 2 Tbsps Extra Virgin Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tsp Greek Seasoning


  • Bring a large pot of water to a boil. Blanch the shrimp in the boiling water for one to two minutes or until the shrimp turn a salmon pink color. Drain and set aside.
  • In a large bowl, toss together the bell peppers, tomato, cucumber, olives, red onion, and feta cheese. Mix the oil, vinegar, and Greek seasoning together to make a dressing and toss it with the vegetables.
  • Top the salad with the shrimp and enjoy!


Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is approximately 1 1/2 cups of salad with shrimp.
More Flavor: Add minced garlic to the dressing and chopped dill to the salad.
Dairy-Free: Omit the feta cheese or use a vegan alternative.

Healthy Hugs,


Sheri Burke

About the Author: Sheri Burke is a Registered Holistic Nutritionist and Bariatric Surgery Coordinator at International Patient Facilitators in Tijuana and Cancun, Mexico. She has worked with bariatric surgery clients for over 10 years and especially enjoys providing nutritional guidance to pre and post bariatric clients.  In her free time, she enjoys spending time with her husband and two teens and cooking up a nutritional storm in the kitchen.

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