This shrimp, avocado beet salad is going to make you rethink what a great salad is all about! Mixed with some hard cooked eggs, salty feta cheese, and drizzled with my sweet and tangy balsamic vinaigrette, this dish is hearty, satisfying, and so delicious! It is perfect as a meal all on its own, but is also great paired with soup or some bread.
Combine extra-virgin olive oil, balsamic vinegar, dijon mustard, honey, sea salt, and pepper in a bowl or measuring cup and whisk together until ingredients are fully blended. Set aside.
Cooking the Frozen Shrimp:
Bring a small pot of water to a simmer and add the frozen raw prawns. Cook until the prawns are pink. Do not overcook.
Transfer the cooked prawns to a bowl of ice water and let cool for 5 minutes.
Remove prawns from the water and cut each into 2-3 pieces or leave whole.
Assembling the Salad:
In your favorite dishes, arrange the beets, shrimp, avocado, egg, edamame beans, and any other ingredients you'd like to add to your salad.
Top with crumbled feta, fried shallots or any other garnishes you like.
Divide the balsamic vinaigrette (or your favorite dressing) over the chopped salads and serve.
Salad ingredient measurements are rough. Adjust the quantity of the ingredients to your liking.
Substitute feta cheese with blue cheese, chunks of hard cheese, or fresh grated Parmesan or Pecorino Romano
Omit the hard cooked eggs and cheese and replace with non-dairy options or other vegetables for a vegan version.
Omit the cheese and use a vinaigrette with no sweetener for a paleo option.
Put the salad together right before you are about to serve it. The beets will bleed color into the other ingredients if you let them sit for a long time before serving.
If you like salad greens, use them as a base for this chopped salad.
If you top your chopped salad with nuts, toast the nuts for a few minutes before adding them to the salad. Toasted nuts are more crisp and taste better than if you use them straight out of the bag.
Jarred Salad: make a jarred salad for a packed lunch, starting with balsamic dressing at the bottom, then the beets, then the shrimp. Then continue with the remaining layers. Keep any crisp garnishes in a separate container and add to the jar right before eating.