Mixed Greens, Avocado & Spicy Shrimp Salad with Walnuts, Feta & Water Chestnuts

These drops of hot days amid 60 degree weather has left my appetite confused and wanting things that aren’t necessarily in season. (Have you noticed that the weather dictates my eating habits yet?) So, on one of these random 80 degree days we’ve had in the last two weeks, a couple girlfriends and I planned a group dinner. I offered to cook for all of us, as opposed to spending money eating out, and I’m pretty sure we were all happy I did. The salad turned out to be amazing and insanely filling. You can certainly cook your shrimp with any seasoning you like, but the spice was a great compliment to the other ingredients. It’s also—as always—super quick and easy to make. Hope you enjoy! Bon appétit!

4-5 cups Olivia’s Organics mixed greens
2 avocados, sliced
1 can waterchestnuts, sliced
¼ cup chopped walnuts
2oz sheep’s milk feta cheese, crumbled
1 bag frozen, deveined, detailed, raw shrimp
¼ cup chicken broth (can be subbed for veggie broth or water)
4 cloves garlic, chopped
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp paprika
1 tsp salt
1 tsp pepper
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
Juice of 1 lime

Thaw shrimp. In a large skillet, heat 2 Tbsp olive oil and the garlic over medium heat. Add shrimp, spices and chicken broth. Cook until shrimp are pink and cooked all the way through. photo

While shrimp is cooking, toss greens, water chestnuts and walnuts with 1 Tbsp olive oil, vinegar and lime juice (feel free to add salt & pepper if you like). Slice avocados and place atop greens.

Once shrimp is fully cooked, remove from heat and place on salad. Top shrimp with crumbled feta. Serve and enjoy!