This shrimp chopped salad has it all. Plump and tender shrimp, a colorful medley of fresh veggies, and a bright and acidic dressing. Perfect as an accompaniment or a stand-alone meal.
After making spicy salmon with roasted tomatoes and pixie salsa, I started thinking about what would be best paired with it. In keeping with the light fare, I wanted to create a salad and one that’s just as colorful as the salmon. I came up with this shrimp chopped salad and let me tell you it’s not too shabby.
A chopped salad, as in everything that goes in the salad is chopped. Get it? I never really thought about it, but I ended up connecting the dots while doing the prep work (aka chopping) for the salad. You know me, I walk to the beat of my own drum. SMH :/
Because almost everything is chopped, for the most part uniformly, each ingredient gets a chance to jump on board the fork, which means you get to taste a little bit of everything in every bite. Gotta love that! No more lettuce only bites. There is one exception. I left the shrimp whole simply because I liked the way it looked :D Go ahead a chop it up if you’re a stickler for that sort of thing.
Then there’s the dressing with a base of red wine vinegar. It’s bright and acidic, exactly what you’d want to pair with tender shrimp.
To make my shrimp chopped salad, I used a variety of vegetables – zucchini, tomatoes, bell peppers, broccoli, beets, parsley, and romaine. The variety of mild and stronger flavored vegetables keeps the salad interesting. Each vegetable contributes a different flavor and the combination as a whole makes for a very colorful salad! Visual appeal is very important :)
The dressing is prepared from a simple mixture of shallots, garlic, red wine vinegar, salt & pepper, and olive oil. Simple and delicious!
Pour that dressing on!
Give it a quick toss and enjoy!
Shrimp Chopped Salad
Yields 4 servings
Printer friendly version
Salad
Ingredients
2 zucchini, sliced into ¼” discs or chopped
1 cup cherry tomatoes, quartered (I used this little gadget, which can be seen in use here)
1 yellow bell pepper, stemmed, seeded, and diced
2-3 steamed and peeled beets*
1 cup raw broccoli florets
1 tablespoon fresh parsley, chopped
½ pound shrimp, deveined and cooked**
1 romaine lettuce heart, chopped into ½” pieces
Directions
- In a large bowl, combine all the ingredients.
Dressing
Ingredients
1 shallot, diced
1 garlic clove, minced
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
Directions
- In a small bowl or glass measuring cup, whisk together the ingredients. Pour over the salad and toss to coat.
Notes
*I used Melissa’s Produce’s steamed baby beets. It’s so convenient because it’s already pre-peeled and steamed!
**I used frozen cooked shrimp. While doing the prep work for the salad, I took out ½ pound of the shrimp and let it thaw under cold running water. Easy peasy!
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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The colors! Googly eyes
It’s a party on a plate! :D
Whether you’re a seafood lover, a salad aficionado, or simply someone looking for a quick and delicious meal, the shrimp chopped salad is sure to hit the spot.