Keto Greek Salad with Grilled Shrimp (Dairy-Free)

Ingredients

• 1 pound Shrimp
• 4 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 2 cloves Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 medium Cucumber
• 2 medium Tomato
• 0.5 medium Red onion
• 0.5 cup Kalamata olives
• 1 medium Green bell pepper

Instructions

1. 1Preheat your grill to medium-high heat, about 400°F (200°C).
2. 2In a medium bowl, combine the 1 pound of Shrimp with 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of dried oregano, 2 cloves of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat the shrimp evenly.
3. 3Place the coated shrimp on the preheated grill. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C). Remove from grill and set aside.
4. 4While the shrimp are grilling or cooling, prepare the salad vegetables. Cut the 1 medium cucumber into 1/2-inch cubes. Cut the 2 medium tomatoes into 1-inch wedges. Thinly slice the 0.5 medium red onion. Halve the 0.5 cup of Kalamata olives. Cut the 1 medium green bell pepper into 1-inch pieces.
5. 5In a large bowl, combine the cubed cucumber, tomato wedges, sliced red onion, halved Kalamata olives, and green bell pepper pieces.
6. 6Drizzle the remaining 2 tablespoons of olive oil and 3 tablespoons of lemon juice over the vegetables in the large bowl. Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
7. 7Add the grilled shrimp to the large bowl with the salad vegetables. Toss gently to combine everything. Serve immediately.

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