Tropical Spinach Salad With Grilled Shrimp & Feta

Submitted by gailanng

"Ridiculously easy with big flavor. Citrus vinaigrette and salty feta cheese bring it all together. A Mark Bittman recipe."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 4

ingredients

• 4.92 ml orange zest
• 4.92 ml lemon zest
• 4.92 ml lime zest
• 1 orange, juice of
• 1 lemon, juice of
• 2 limes, juice of
• 59.14 ml plus 1 tablespoon extra-virgin olive oil, divided
• 14.79 ml honey
• kosher salt & freshly ground black pepper
• 340.19 g shrimp, peeled and deveined (large or jumbo)
• 453.59 g strawberry, hulled and chopped
• 1 pineapple, peeled, cored, and chopped
• 1 red onion, chopped
• 2 serrano peppers, seeded and minced
• 118.29 ml chopped fresh basil
• 283.49 g fresh Baby Spinach
• 118.29 ml crumbled feta cheese

directions

1. To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
2. Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 – 3 minutes on each side, until opaque. Set aside.
3. In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
4. Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.