Herb & Mesclun Salad

withGrilled Shrimp

Herb & Mesclun ~ Super Salads

If you, like us, enjoy shrimp, prawns, scallops, etc., on your salads, you'll definitely enjoy this recipe.

If you didn't know.

Mesclun is a salad mix of assorted small, young or baby salad green leaves, that originated in Provence, France.

The traditional mix usually includes chervil, arugula, leafy lettuces and endive.

While the term may also refer to an undetermined mix of fresh and available baby salad greens.

Including lettuces, spinach, arugula, Swiss chard.

Mustard, endive, dandelion, frisée, mizuna.

Mâche, radicchio, sorrel, and/or other leaf vegetables.

Personally, I love to kick things up by grilling my seafood first.

Giving the seafood that smoky, barbecued flavor.

By adding a heaping helping of seafood to your salad can easily transform a healthy appetizer into a full blown meal!

So darn yummy!

Try to get your healthy greens fresh from your farmers market.


1/4 c. fresh lime juice.

1/2 tsp. ground cumin.

1/4 tsp. sea salt.

1/4 tsp. crushed red pepper flakes.

1 lb. lg. shrimp, shelled and de-veined.

6 c. mesclun or other mixed baby greens.

1 c. fresh mint leaves.

1/2 c. cilantro leaves.

1 c. flat leaf parsley leaves.

1 sm. red onion, thinly sliced.

2 Tbs. olive oil.


1. In medium bowl, whisk 2 Tbs. of the lime juice, 1/4 tsp. of the cumin, 1/8 tsp. of the salt, and a pinch of the pepper flakes.

Stir in shrimp and marinate at room temperature.

Stirring occasionally, at least 20 minutes.

2. Meanwhile, place mesclun, herbs, (mint, cilantro, parsley).

And onion in serving bowl and refrigerate until ready to serve.

3. In small bowl, whisk together oil and remaining 2 Tbs. lime juice.

1/4 tsp. cumin, 1/8 tsp. salt, and remaining pepper flakes.

4. Lightly oil grill pan and preheat over medium heat.

Grill shrimp about 2 minutes on each side.

Until bright pink and just opaque throughout.

*** Do Not Overcook ***

Shrimp may also be broiled or grilled for the same amount of time.

Toss the shrimp with your greens, the remaining ingredients and dressing.

Makes 4 Servings


per serving;

210 Calories,

26 g. Protein,

8 g. Carbohydrates,

9 g. Fat,

1 g. Saturated Fat,

220 mg. Cholesterol,

3 g. Fiber,

434 mg. Sodium

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