Summer Garden Salad with Garlic Butter Shrimp
Fresh garden greens, crisp vegetables, creamy feta, and juicy grilled shrimp brushed with garlic butter make this one of those salads you'll find yourself making all summer long. It's light, fresh, and packed with flavour, making it perfect for everything from easy weeknight dinners to backyard barbecues.
Prep time
15 min
Cook time
10 min
Serves
Ingredients
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For the Salad
- 6 cupsmixed garden greens
- 4–5radishes, thinly sliced
- ½ cupcherry tomatoes, halved
- ½ cupsugar snap peas, sliced diagonally
- ½ cupcrumbled feta cheese
- 10–12 largeshrimp, peeled and deveined (or more, if desired)
For the Garlic Butter
- 3 tbspbutter
- 1 tbspfresh parsley, minced
- 2 clovesgarlic, minced
- ½ tspchili flakes
- juice of ½ lemon
- pinchsalt
- freshly cracked black pepper, to taste
For the Garden Herb Vinaigrette
- ¼ cupolive oil
- 4 tbspred wine vinegar
- 1 clovegarlic, minced (or ½ tsp garlic powder)
- 1 tspItalian seasoning
- 1 tspDijon mustard
- 2 tbspmaple syrup
- 1 tbspfresh parsley, finely chopped (or ½ tbsp dried)
- pinchsalt and black pepper
Ingredients
For the Salad
- 6 cupsmixed garden greens
- 4–5radishes, thinly sliced
- ½ cupcherry tomatoes, halved
- ½ cupsugar snap peas, sliced diagonally
- ½ cupcrumbled feta cheese
- 10–12 largeshrimp, peeled and deveined (or more, if desired)
For the Garlic Butter
- 3 tbspbutter
- 1 tbspfresh parsley, minced
- 2 clovesgarlic, minced
- ½ tspchili flakes
- juice of ½ lemon
- pinchsalt
- freshly cracked black pepper, to taste
For the Garden Herb Vinaigrette
- ¼ cupolive oil
- 4 tbspred wine vinegar
- 1 clovegarlic, minced (or ½ tsp garlic powder)
- 1 tspItalian seasoning
- 1 tspDijon mustard
- 2 tbspmaple syrup
- 1 tbspfresh parsley, finely chopped (or ½ tbsp dried)
- pinchsalt and black pepper
Instructions
- 1
Preheat your barbecue to 400°F.
- 2
Thread the shrimp onto metal skewers and lightly spray or brush them with olive oil.
- 3
In a small saucepan, combine the butter, parsley, garlic, chili flakes, lemon juice, salt, and pepper. Heat over medium-low heat until the butter has melted and the garlic is fragrant. Be careful not to let the garlic brown. Remove from the heat and set aside.
- 4
In a large bowl, combine the garden greens, radishes, cherry tomatoes, sugar snap peas, and feta cheese.
- 5
Place the shrimp skewers on the preheated grill and cook for 2–3 minutes per side, or until the shrimp are pink and cooked through.
- 6
During the last minute of cooking, generously brush both sides of the shrimp with the warm garlic butter.
- 7
Divide the salad between two serving bowls and top each with the grilled shrimp.
- 8
Drizzle with the Garden Herb Vinaigrette and serve immediately.
Melissa's Notes
This recipe serves 2 generous meal-sized salads, but it's easy to double or triple for family and friends.
I used a mix of fresh garden greens from my garden, but any lettuce works beautifully. Romaine, spring mix, butter lettuce, or leaf lettuce are all excellent choices.
Feel free to add more or less greens depending on how hearty you'd like your salad.
Any leftover garlic butter is delicious brushed over grilled vegetables, corn on the cob, or warm crusty bread.
The Garden Herb Vinaigrette can be made ahead and stored in an airtight container in the fridge for up to 1 week. Give it a good shake or whisk before using.
Nutrition Information
Per serving — based on 2 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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