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Poached Shrimp Salad
Indulge in some gently poached shrimp, paired with a vibrant spring lettuce mix and enriched by a burst of sweetness from cherry tomatoes, the refreshing crunch of cucumbers, and the subtle tang of artichokes. Top it off with a deliciously herbaceous green goddess dressing.
Nutritional facts
Protein
23g
Carbs
12g
Calories
420
Fat
31g
Ingredients
Mixed Greens, Celery, Cherry Tomato, Shrimp, Garlic, Artichoke Hearts, Sour Cream, Onion, White Pepper, Kosher Salt, Tarragon, Mayonnaise, Black Pepper, Grapeseed Oil, Green Onion, Lemon Juice, Crushed Red Pepper, Basil, White Wine, Cucumber, Italian Parsley, Italian Herb Seasoning
Reviews
4.5
Based on 105 reviews
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Mariana Marini · 12/02/23
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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