Greek Salad with Shrimp Avocado and Caper Vinaigrette


For the vinaigrette
1 cup extra virgin olive oil
1 (4 oz) jar capers, with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, minced
2 tbs roasted red peppers, minced
1 tbs fresh parsley, minced
1 1/2 tsp Dijon mustard
For the salad
10 plum tomatoes, cut into wedges
3 avocados, halved pitted, peeled and diced (Cover tightly in a bowl until ready to serve.)
2 sweet onions, chopped (about 3 cups)
1 head romaine lettuce, torn into bite sized pieces
1 1/2 cups Feta cheese, crumbled
1 1/2 cups cooked baby shrimp
  • For the vinaigrette, whisk all ingredients in medium bowl to blend. Cover and refrigerate for several hours before using.
  • For the salad, combine all ingredients in a large bowl.
  • Add the vinaigrette to salad and toss to coat. Season to taste with salt and pepper.




5 min


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