Nicoise Salad with Grilled Shrimps

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 15 mins

Nutrition per serving:

349 kcals 21g Fats

11g Carbs 29g Protein

  • Gluten / Dairy Free

  • Low Carb (under 20g per serving)

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)


  • 5.6 oz. (160g) artichoke antipasti, drained

  • 12.3 oz. (350g) green beans, cooked

  • 4 eggs, hard-boiled

  • juice of 1 small orange

  • 1 tsp. Dijon mustard

  • 3 tbsp. olive oil

  • 16 oz. (450g) king prawns

  • 1 garlic clove, sliced

  • 2 sprigs fresh oregano, leaves removed

  • 1 baby Romaine lettuce

  • 2 tbsp. black olives


  1. Prepare a non-stick grill pan or heat up a BBQ

  2. Drain the artichokes

  3. Cook the green beans and eggs, then set aside to cool

  4. Mix the orange juice with the mustard and 2 tbsp. olive oil to make the dressing

  5. Mix the dressing in a bowl with the artichokes and green beans, then set aside

  6. Mix the shrimps with the sliced garlic, oregano leaves and remaining 1 tbsp. of olive oil

  7. Grill the shrimps on the grill pan or the BBQ for about 3 to 5 minutes

  8. Remove the leaves from the lettuce and tear them slightly

  9. Divide them over 4 bowls

  10. Then add the artichokes, green beans, eggs, and olives

  11. Lastly, top the salad with the cooked shrimps and serve

Have you tried this recipe? I'd love to know your feedback! Leave me a message in the comments and share your creations on social media by tagging me @Jademottley #OnlineRecipeBook

© 2019 by Jade Mottley.