pesto shrimp and pepperoni salad with lemon garlic vinaigrette

Pesto Shrimp and Pepperoni Salad with Lemon Garlic Vinaigrette

Prep Time10 mins
Cook Time15 mins
Chill Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: Salad, shrimp
Servings: 5 servings
Calories: 847kcal
Author: Clare Gravolet

Ingredients

Lemon Garlic Vinaigrette

  • 1/2 cup olive oil
  • 4 tablespoons fresh lemon juice
  • 1 clove garlic - finely chopped
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon pesto sauce - optional

Salad

  • 1 lb organic pepperoni slices
  • 1 lb shrimp - peeled and deveined
  • 3 tablespoons of of basil pesto - divided
  • 1 tablespoon coconut oil
  • pinch of salt and pepper
  • 1 1/2 cups pico de gallo
  • 1 1/2 large orange bell peppers - sliced
  • 5-6 cups large bed of mixed baby greens

Instructions

Lemon Garlic Vinaigrette

  • Place all ingredients in a food processor.
  • Pulse until ingredients are well mixed.
  • Set aside in a small bowl.

Salad

  • Preheat oven to 375.
  • Place pepperoni slices in a single layer on a baking sheet.
  • Bake for 12-15 minutes until crispy.
  • Dab fat with a paper towel and set aside to cool.
  • Heat coconut oil over medium heat in a skillet.
  • Toss shrimp in salt and pepper.
  • Cook in skillet until pink all the way through, about three minutes on each side.
  • Move to a medium sized mixing bowl and toss with one tablespoon basil pesto.
  • Place lettuce in a large mixing or serving bowl. Cover with pico de gallo, bell peppers, and shrimp.
  • Crumble pepperoni over salad.
  • Pour lemon garlic vinaigrette and remaining basil pesto onto salad and toss.
  • Allow salad to chill in the refrigerator for about 15 minutes.
  • Serve cold and enjoy!