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Nicoise Salad
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Grilled Shrimp Nicoise Salad Recipe

Grilled Shrimp Nicoise Salad Recipe - a hearty salad that is still light and delicious. A complete meal and a show-stopping salad!
Course Lunch or Dinner
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 333kcal
Author Deb Clark

Ingredients

  • 1 pound large shrimp (or large pre-cooked shrimp) peeled and deveined
  • 4 large eggs boiled, peeled, cooled
  • 2 cups green beans blanched and cooled
  • 2 cups baby potatoes boiled until fork tender and cooled
  • 2 cups cherry tomatoes or sliced tomatoes
  • 1 cup green olives
  • 1 cup red onion diced
  • 4 cups lettuce greens
  • Dijon Mustard

Instructions

  • Prepare the vegetables the day before to allow them to cool completely before assembly. Place the eggs and the potatoes in a large pot of cold water and bring to a boil. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle. Peel and refrigerate. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
  • Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.
  • If you're grilling the shrimp - Preheat the grill (or broiler) to medium-high heat. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center. Remove from the gill.
  • Prepare the salad - Divide the lettuce evenly between four plates. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates. Garnish with the 1 egg and ¼ cup of green olives per plate. Top with the shrimp then drizzle with the dressing before serving.

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 471mg | Sodium: 1500mg | Potassium: 869mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1510IU | Vitamin C: 45.4mg | Calcium: 260mg | Iron: 5.4mg