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Shrimp and Spinach Salad Recipe

Updated on August 12, 2015

A simple and healthy salad is a great meal to focus on including if you want to eat healthy. Revisiting the point I wrote in my Raspberry and Tomato Salad recipe: salads are a great way to eat light but yet feel full.

As I've been trying to eat healthier everyday, and work towards my desired healthiest body including reaching my goal of getting abs, I've been researching the best and healthiest foods to incorporate into my daily meals. My plan is to incorporate as much fish and organic products as I can.

As researched, I thought of the different types of salads out there and whatever I wanted to try in a combination of fruits and vegetables on a whim. Being a very creative person, I enjoy the thrill of mixing different fruits and vegetables together. I didn't want to make my salad too complicated and some combination which is very healthy and also helps to allow me to continue to burn the calories I can after my work out.

This Shrimp and Spinach Salad - made with my own sauce/dressing - is the result of this second creative meal. I added up the amount of calories and found it to be quite healthy after all. I decided to share the recipe to my second creative salad with all of you. Hope you enjoy it!

Cast your vote for Shrimp and Spinach Salad

Ingredients - Salad and Sauce/Dressing

  • 1/2 cup of Organic Baby Spinach leaves, washed and whole
  • 6 slices of Cucumber
  • 8 Raspberries
  • a sprinkle (1/2 tsp) Dried Thyme leaves
  • 1/4 lb of Shrimp, cooked and cut into thirds
  • 1/2 of a Tomato (tomato on the vine), cut into 4 wedged slices
  • about 1/8 cup of Extra virgin olive oil
  • 1/2 of a Lemon, the lemon juice
  • 1/2 of a Lime, the lime juice
  • Salt and Pepper, for a bit sauce seasoning

Cook Time

Prep time: 30 min
Ready in: 30 min
Yields: Serving size: 1 serving
Nutrition Facts
Serving size: 1
Calories 392
Calories from Fat0
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

**Note: Calories are total calories of salad itself (152 cal) and sauce/dressing itself (240 cal).


  1. In a bowl, first add the 1/2 cup of organic baby spinach leaves. Wash and leave them whole.
  2. Then, cut 6 slices from a cucumber, and add them into the salad.
  3. Take about 8 raspberries, wash and add them to the salad.
  4. Next add a sprinkle of Dried Thyme leaves - about 1/2 tsp.
  5. Cut the 1/2 of the vine tomato into 4 wedged slices, and add them into the salad.
  6. Take 1/4 lb of shrimp - either precooked from the store or you yourself cook, it's up to you how you feel - and cut each shrimp into thirds. Add to the salad.
  7. Now for the sauce/dressing: Mix in a separate small bowl before adding to the salad. First, pour about an 1/8 cup of Extra Virgin Olive Oil into the separate bowl.
  8. Then add a little bit of salt and pepper for seasoning. Stir/mix them together.
  9. Next, add lemon juice from 1/2 of a lemon. Mix it together.
  10. Finally, add lime juice from 1/2 of a lime. Mix it all together.
  11. After the sauce/dressing is done, add it to the salad.

**You may adjust the amount of ingredients depending on serving size and how many people.

Overall, I hope you enjoy this salad I have created. Mangia, Mangia. Buon appetito! :)

© 2013 Alyssa Scheidemann


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      Susan 4 years ago from India

      This salad looks very colorful and delicious too. Thank you for sharing.