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Spinach-and-Shrimp Salad with Chile Dressing

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Spinach-and-Shrimp Salad with Chile Dressing

Spinach-and-Shrimp Salad with Chile Dressing
Provided by:
total prep


  • 8 cup(s) baby spinach, 8 ounces
  • 1 cup(s) frozen baby peas, thawed and drained
  • 1/2 cup(s) grape tomatoes, halved
  • 1/4 cup(s) plus 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 Holland or serrano chile, minced
  • 1 teaspoon(s) finely grated fresh ginger
  • 1/2 teaspoon(s) cumin seeds
  • 1/4 teaspoon(s) turmeric
  • 2 1/2 tablespoon(s) fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 pound(s) cooked large shrimp


  • 1. In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.
  • 2. Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.