Shrimp and Spring Mix Salad with Persian Lime Vinaigrette

Servings: | Prep Time: | Cook Time:


  • 4 C. spring mix salad greens
  • 1 medium tomato, large dice
  • ½ C. thin sliced red onion
  • 1 or 2 C. cooked baby shrimp
  • Optional: 1 hard boiled egg coarsely chopped.

For the Vinaigrette:

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In a bowl, whisk the vinegar, salt, pepper and Dijon mustard completely. Slowly add the Persian Lime Olive Oil whisking constantly until completely incorporated. Refrigerate for up to 5 days.

Arrange the greens on a serving plate, and add the tomato and onion. Place a scoop of shrimp on top of the salad, and garnish with the hardboiled egg. Chill until ready to serve.

When ready to serve: If necessary, shake or whisk the vinaigrette and pour 2 or 3 tablespoons over the shrimp and salad. Serve immediately.