Dill, lemon, white wine vinegar, garlic infused olive oil and a touch of Dijon dress this shrimp and feta salad with the flavors of Greece and the sun drenched Mediterranean. Try it in a wrap, a pita or with a slice of rustic bread and a glass of white wine. If you want, add a slice or two of avocado for a creamy contrast to the crisp cucumbers.
I often buy a pound of cooked shrimp when I’m doing the weekly shopping so that there’s something to make a quick dinner with when I get home. This salad is a favorite way to use the shrimp, since it takes about ten minutes from start to finish. If you buy chopped pimientos instead of roasted bell peppers, it’s even faster. Before I know it, I’ve got the groceries put away and I’m sitting down with a light, but satisfying meal. If I’m really indulging myself, I turn on a movie and eat in the living room.
Feta is a low-lactose cheese, according to “Food Intolerance Management Plan”, by Sue Shepherd. It’s on the allowed list of foods for people with lactose intolerance. Most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). As always, only eat what your body can tolerate, and only you know what that is.
Shrimp and Feta Salad with Dill
Serves 4, adapted from “Great Recipes for Good Health”
1 pound (450 grams) large shrimp, shelled, de-veined and cooked
4 green onions, green part only, thinly sliced
1/2 of an English cucumber, chopped
1 jar (4 ounces) chopped pimientos or roasted red peppers, well-drained
2 tablespoons (30 ml) fresh dill, finely chopped
1/2 cup (120 ml) crumbled feta
2 tablespoons (30 ml) lemon juice, freshly squeezed
2 tablespoons (30 ml) garlic infused olive oil
1 tablespoon (15 ml) white wine vinegar
1 teaspoon Dijon or spicy brown mustard
1/4 teaspoon black pepper
Put the shrimp in a medium bowl and add the green onions, cucumber, pimientos, dill and feta. Put the lemon juice, olive oil, vinegar, Dijon and pepper into a small jar with a lid. Tighten the lid securely and shake until the dressing emulsifies. Pour it over the shrimp mixture and toss until the dressing evenly coats the salad. Divide into four portions and serve.