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–+ servings

Marinated Artichoke Salad with Grilled Shrimp or Crab

Notes: If you don’t like seafood, just leave it out or you can add shredded or grilled chicken or steak instead. This keeps great in the fridge for a few days.
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Course lunch, Salad
Servings 2

Ingredients 

  • ¼ lb wild cooked shrimp or ¼ lb crab meat
  • ½ can artichoke hearts chopped
  • ½ bell pepper or ½ carton baby tomatoes
  • ½ cucumber peeled, seeds scooped out, thinly sliced then chopped into cubes
  • 3 stalks green onion very thinly sliced, then chopped
  • 1 handful parsley leaves thinly sliced
  • 1 teaspoon dried oregano or Italian herbs
  • 1 lemon freshly squeezed
  • sea salt and pepper to taste

Instructions

  • Preheat a skillet or the grill to medium-high heat. Add prawns and cook, approximately 5 minutes, flipping halfway in between. Add the rest of the ingredients together in a large mixing bowl. Add prawns on top of the salad. Drizzle all with lemon juice, and sprinkle with sea salt, pepper, and extra parsley to serve.