Shrimp Couscous Mediterranean Salad
Bright and fresh flavors combine tender shrimp with flavorful couscous and fresh vegetables, making this salad perfect for lunch or dinner.
Ingredients
For the Dressing
- 2/3 cup avocado oil (or any neutral flavored oil)
- 2 Tbsp extra virgin olive oil
- 4 Tbsp lemon juice (freshly squeezed or concentrated)
- 2 Tbsp white distilled vinegar
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp grated parmesan cheese
- 1 Tbsp oregano
- 1 tsp garlic powder
- Salt and pepper to taste
For the Salad
- 1 large Romaine lettuce (or two small heads of Romaine) Chopped
- 6 oz frozen medium-cooked shrimp (thawed)
- 6-8 kalamata olives (pitted)
- 1/2 cup feta cheese (crumbled)
- 3 Tbsp roasted pepper strips
- 1 cup pearl couscous Cook according to package instructions
- 1/2 medium red onion (thinly sliced, or yellow onion)
Instructions
Preparation
- Cook the pearl couscous according to package instructions. Once done, drain and let it cool.
- In a bowl, whisk together the avocado oil, olive oil, lemon juice, white distilled vinegar, apple cider vinegar, Dijon mustard, grated parmesan cheese, oregano, garlic powder, salt, and pepper.
- In a large bowl, add the cooled couscous, thawed shrimp, kalamata olives, feta cheese, roasted pepper strips, sliced onion, and chopped Romaine lettuce.
- Pour the dressing over the salad and toss everything together until well coated.
- Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld.
Notes
Serve chilled or at room temperature. This salad is best enjoyed within 2 days for optimal freshness. Add extra feta cheese or olives on top before serving.