Broccoli and Arugula Salad with Harissa Shrimp
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Veggie filled salad with shrimp and a spicy Greek yogurt dressing.
Ingredients
  • 1 cup Greek yogurt
  • juice from 1 lemon
  • 1 tablespoon harissa (more or less to taste)
  • 1 tablespoon extra virgin olive oil
  • 1 pint cherry tomatoes
  • 12 ounces shrimp, peeled and deveined
  • 5 ounce package of arugula/spinach mix
  • 2 cups broccoli, chopped (about 2 small crowns)
  • ½ cup red onion, thinly sliced (half a medium onion)
  • 1 red bell pepper, thinly sliced
  • ¼ cup fresh mint, coarsely chopped
  • 2 ounces. feta cheese, crumbled
  • 1 avocado, chopped
  • ¼ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F
  2. While the oven is preheating, combine yogurt, lemon juice, harissa and olive oil in a small bowl or mason jar. Taste, and add salt as needed.
  3. Add about 3 tablespoons of the yogurt mixture to the shrimp in a small bowl and toss to combine. Set aside.
  4. Spread cherry tomatoes on one half of a sheet pan. Cook in oven for 15 minutes.
  5. After the 15 minutes is up, leaving the tomatoes on one side of the sheet pan, spread the shrimp out on the other side. Cook the tomatoes and shrimp in the oven for 15 minutes more, or until the shrimp are pink and opaque and the tomatoes have burst.
  6. While the shrimp cook, combine the rest of the ingredients in a large bowl. Use the yogurt and harissa mixture to dress your salad. I used most of the dressing, but use as much or as little as you like.
  7. Add the shrimp and tomatoes to the salad, toss and serve.
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/broccoli-arugula-salad-harissa-shrimp/