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Greek Chopped Salad with Shrimp – Bariatric Edition

Print Recipe
Total Time 15 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Top the salad with the shrimp and enjoy!

Notes

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.
 
 
Nutrition
 
Fat..........20g
Carbs......13g
Fiber.......02g
Sugar......02g
Protein....33g