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Spinach-Pea Salad with Grilled Shrimp

Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Hands-on time 45 mins
Total time 45 mins
Yield Serves 4
Sweet, briny shrimp are lovely here--seared scallops would be, too. For a beautiful garnish, purchase edible flowers, separate the petals, and scatter them on top. Grilled whole-wheat pita makes wonderfully thin croutons; we like whole-wheat, but you can use white pita, too.

Ingredients

  • 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
  • 1 (6-inch) whole-wheat pita
  • Cooking spray
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons grated lemon rind, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons chopped fresh mint
  • 1 (6-ounce) bag fresh baby spinach
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 328
  • fat 14.2 g
  • satfat 2.9 g
  • monofat 8.1 g
  • polyfat 2.1 g
  • protein 28.9 g
  • carbohydrate 22.3 g
  • fiber 5.6 g
  • cholesterol 179 mg
  • iron 5.4 mg
  • sodium 551 mg
  • calcium 146 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Bring a small pot of water to a boil. Add peas; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  3. Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Remove from grill, and cool. Break pita into 1-inch pieces.

  4. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.

  5. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads. Sprinkle each serving with about 1 tablespoon cheese.