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Strawberry, Arugula and Spinach Salad with Grilled Shrimp


  • 2 cups baby spinach, rinsed and dried
  • 2 cups arugula, rinsed and dried
  • 2 cups strawberries, sliced (1 pint)
  • 2 ounces crumbled goat cheese
  • 3 tablespoons pecans, toasted and chopped
  • 2 small green onions, sliced
  • 1 pound shrimp, cleaned and deveined

Salad Dressing

  • 2 tablespoons balsamic vinegar (or use your favorite vinegar)
  • 1 tablespoon honey mustard
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped basil
  • Pinch of salt and freshly ground pepper


  1. Salad dressing: Whisk the vinegar and honey mustard together in a small bowl. Slowly whisk in olive oil. Add fresh herbs and season with salt and pepper.
  2. Heat and oil grill. Grill shrimp 3-4 minutes on each side until slightly charred and cooked through. Remove from heat.
  3. Combine all salad ingredients together and toss with salad dressing. Divide onto four plates and arrange grilled shrimp on top. Serve and enjoy.


4 servings

Nutrition Facts

Amount Per Serving:
Calories: 251
Calories from fat: 45%
Fat: 12.8g
Saturated Fat: 4g
Cholesterol: 177mg
Sodium: 306mg
Carbohydrate: 12.5g
Dietary Fiber: 2.5g
Protein: 23g

Recipe by Kathleen Zelman, MPH, RD

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