Harissa Shrimp Salad with Kale and Spinach
Dive into a vibrant bowl of goodness with our Harissa Shrimp Salad! This dish combines the leafy freshness of baby spinach and kale, topped with succulent shrimp marinated in a spicy harissa dressing. A sprinkle of dill adds a lovely aromatic touch, and a dollop of yogurt brings a creamy element that balances the heat. Adjust the spice to your liking, and don't hesitate to add your favorite vegetables for extra crunch!
Ingredients
Equipment
Method
- In a mixing bowl, combine shrimp with harissa paste, olive oil, lemon juice, salt, and pepper. Let marinate for about 10 minutes.
- Heat a pan over medium-high heat. Add marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
- In a large serving bowl, add the baby spinach and kale. Toss lightly to combine.
- Top the greens with cooked shrimp, cherry tomatoes, chopped dill, and optional avocado or feta cheese.
- Serve the salad immediately with a spoonful of yogurt on the side for drizzling.
Nutrition
Notes
Feel free to experiment with the salad by adding other vegetables like bell peppers or cucumbers for extra crunch.
If you're not a fan of shrimp, grilled chicken or chickpeas make excellent substitutes.
The salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Just keep the yogurt separate until ready to serve!
Happy cooking!
If you're not a fan of shrimp, grilled chicken or chickpeas make excellent substitutes.
The salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Just keep the yogurt separate until ready to serve!
Happy cooking!
