Grilled Shrimp, Peach and Feta Cheese Salad
Simple summer salad great with friends.
Ingredients
- 227 g zipper-back black tiger shrimp
- Wooden skewers soaked in water 20 minutes
- Olive oil Olive Oils Compliments of Dressed by an Olive
- salt and pepper to taste
- 2 peach pitted and sliced into wedges Vegetables Compliments of Lee and Maria’s Market
- 2 red bell pepper cored and sliced into strips Vegetables Compliments of Lee and Maria’s Market
- 4 cups baby kale Vegetables Compliments of Lee and Maria’s Market
- ½ cup pecans
- 4 oz feta cheese, crumbled
Dressing
- ½ cup extra virgin olive oil Olive Oils Compliments of Dressed by an Olive
- ¼ cup white balsamic vinegar
- 1 Tbsp raw honey
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Heat a grill to medium. Thread the shrimp onto wooden skewers. Brush the shrimp with olive oil; sprinkle with salt and pepper. Grill the shrimp, about 2 minutes per side, until shrimp is pink and cooked through; set aside.
- Thread peach and pepper slices onto wooden skewers. Grill 6 to 8 minutes total, or until peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers; set aside.
- Prepare the dressing: In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
- Arrange the lettuce mix in 2 bowls or on 2 plates. Arrange the red peppers and peaches on top of each salad. Top with pecans, feta cheese and the shrimp skewers. Drizzle the dressing over the salad. Make 2 servings.
