10/07/2026
(Recipe of the Week) This chopped Greek-style salad hits all the classics—crisp vegetables, briny olives, and a bright oregano dressing—and then tops it off with simply cooked shrimp. Fresh greens, healthy fats, and high-quality protein give it real staying power. It comes together quickly, looks great in a bowl, and makes a delicious anytime meal.
Chopped Greek Salad
(via: https://bit.ly/4hy7hoN)
Ingredients for salad
1 large cucumber, sliced lengthwise on the diagonal, seeds removed
½ cup cherry tomatoes, halved
½ cup small red onion, finely diced
1 small red bell pepper, diced
½ cup Kalamata olives
1 avocado, diced
1 tablespoon avocado oil
16 ounces shrimp
sea salt and pepper, to taste
6 ounces spinach or watercress
2 tablespoons fresh parsley, chopped
Ingredients for dressing
2 cloves garlic, finely minced
1 teaspoon oregano
½ teaspoon Dijon mustard
2 tablespoons apple c***r vinegar
2 tablespoons red w**e vinegar
1½ cup extra virgin olive oil
½ teaspoon sea salt
black pepper, to taste
Method
Step 1
Prepare salad: toss all vegetables, olives, and avocado chunks in a medium-sized salad bowl. Set aside.
Step 2
Prepare dressing: Mix all dressing ingredients except for oil in a small bowl. Stream in oil and whisk until combined. Season with black pepper to taste.
Step 3
Heat a grill pan or a medium-sized skillet with 1 tablespoon avocado oil over medium-high heat.
Step 4
Season shrimp with sea salt and pepper. Add shrimp to pan and cook about 2-3 minutes on each side or until shrimp turn opaque and pink.
Step 5
Meanwhile, add the dressing to the salad and toss to coat.
Step 5
Divide greens in 4 bowls. Place about 1 cup of chopped, dressed salad in each bowl. Top with grilled shrimp and garnish with parsley.
Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT
