Go Back Email Link
–+ servings

Harissa Shrimp Salad with Kale and Spinach

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Fitness-Sports Food
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g 500g large shrimp, peeled and deveined
  • 150 g 150g baby spinach
  • 150 g 150g kale, stems removed and chopped
  • 100 g 100g cherry tomatoes, halved
  • 30 g 30g fresh dill, chopped
  • 4 tbsp 4 tbsp harissa paste
  • 2 tbsp 2 tbsp olive oil
  • 1 tbsp 1 tbsp lemon juice (freshly squeezed)
  • Salt and pepper to taste
  • 200 g 200g plain yogurt (for serving)
  • 1 1 avocado, sliced optional
  • 50 g 50g feta cheese, crumbled optional

Equipment

  • Large mixing bowl
  • Pan for cooking shrimp
  • knife
  • Cutting board

Method
 

  1. In a mixing bowl, combine shrimp with harissa paste, olive oil, lemon juice, salt, and pepper. Let marinate for about 10 minutes.
  2. 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.
  3. In a large serving bowl, add the baby spinach and kale. Toss lightly to combine.
  4. Top the greens with cooked shrimp, cherry tomatoes, chopped dill, and optional avocado or feta cheese.
  5. Serve the salad immediately with a spoonful of yogurt on the side for drizzling.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 30gFat: 18gSodium: 550mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 3200IUVitamin C: 45mgCalcium: 150mgIron: 2.5mg

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!

Tried this recipe?

Let us know how it was!