Champagne Vinaigrette Salad with Grilled Shrimp

Champagne Vinaigrette Salad with Grilled Shrimp: Celebrate Fresh Starts

There's something about the new year that makes us crave fresh, clean flavors. This champagne vinaigrette salad with grilled shrimp embodies that fresh-start energy. The bright, bubbly vinaigrette (made with champagne vinegar, not actual champagne) brings elegance to mixed greens, while perfectly seasoned grilled shrimp adds satisfying protein.

This isn't your typical January salad that leaves you hungry an hour later. Each serving delivers 3 proteins from the shrimp, plus healthy fats from avocado and a touch of sweetness from fresh strawberries. It's light enough to feel like a reset after holiday indulgence, but substantial enough to keep you satisfied.

Whether you're making resolutions, setting new health goals, or simply want something that feels special without being heavy, this salad hits every mark. It's elegant enough for a New Year's Day brunch yet simple enough to make any Tuesday feel celebratory.

Ready to make this your healthiest year yet? Schedule a consultation with Dr. Lara's team to create a personalized weight loss plan that actually works.

Ingredients

For the Grilled Shrimp:

• 1.5 lbs large shrimp (16-20 count), peeled and deveined
• 2 tablespoons avocado oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Wooden skewers (if using)

For the Champagne Vinaigrette:

• 1/4 cup champagne vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or 1/2 teaspoon stevia)
• 1 small shallot, finely minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

For the Salad:

• 8 cups mixed greens (spring mix, baby spinach, arugula blend)
• 1 cup sliced strawberries
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 1 avocado, sliced
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons sliced almonds, toasted

Directions

Step 1: Marinate the Shrimp In a medium bowl, combine shrimp with avocado oil, minced garlic, lemon zest, paprika, salt, and pepper. Toss to coat evenly. Let marinate for 15-20 minutes while you prepare the vinaigrette and salad components.

Step 2: Make the Champagne Vinaigrette In a small bowl or jar, whisk together champagne vinegar, Dijon mustard, honey (or stevia), and minced shallot. While whisking constantly, slowly drizzle in olive oil until the vinaigrette emulsifies and thickens slightly. Season with salt and pepper to taste. Set aside.

Step 3: Grill the Shrimp Heat a grill pan or outdoor grill to medium-high heat. If using wooden skewers, thread 4-5 shrimp onto each skewer. Grill shrimp for 2-3 minutes per side until pink, opaque, and slightly charred. Don't overcook - shrimp continue cooking after removed from heat.

Step 4: Assemble the Salad Divide mixed greens among four serving plates or one large platter. Top with sliced strawberries, cucumber, red onion, and avocado. Remove grilled shrimp from skewers (if using) and arrange on top of each salad.

Step 5: Dress and Serve Drizzle champagne vinaigrette over each salad. Sprinkle with crumbled goat cheese (if using) and toasted almonds. Serve immediately with extra vinaigrette on the side.

Servings & Nutritional Information

Serves: 4 Protein per serving: 3 servings Sugar per serving: 0.6 teaspoons (including natural fruit sugars)

The combination of lean shrimp protein, healthy fats from avocado and olive oil, and fiber-rich greens creates a balanced meal that satisfies without weighing you down. This is exactly the kind of meal that supports your weight loss goals while still feeling celebratory.

Why This Recipe Works for Weight Loss

January is when most people start restrictive diets that feel like punishment. This salad takes a different approach. The champagne vinaigrette adds a touch of luxury that makes healthy eating feel special, not sacrificial. The grilled shrimp provides lean protein that keeps you full, while the mix of textures - crisp greens, creamy avocado, juicy strawberries, crunchy almonds - keeps every bite interesting.

This recipe aligns perfectly with Dr. Lara's holistic approach to healthy weight loss, which emphasizes nourishing your body with real, satisfying food rather than following restrictive rules that make you miserable.

The beauty of this salad is its versatility. It works as a light lunch, an elegant dinner, or even a impressive dish to bring to a New Year's gathering. You'll find yourself making it throughout January and beyond.

Make-Ahead Tips

Prep components separately: Cook and chill the shrimp up to one day ahead. Store in an airtight container in the refrigerator. Make the vinaigrette up to three days ahead and store in the fridge - let it come to room temperature before using.

Wash and dry greens: Prep your greens the morning you plan to serve. Wash, thoroughly dry, and store in a salad spinner or wrapped in paper towels in a container.

Slice just before serving: Cut the strawberries, cucumber, and avocado just before assembling to prevent browning and keep everything fresh.

Variations to Try

Citrus Twist: Swap strawberries for segments of orange or grapefruit and add a teaspoon of orange zest to the vinaigrette.

Protein Options: Replace shrimp with grilled chicken breast, seared scallops, or grilled salmon for variety.

Cheese Alternatives: Try crumbled feta or shaved parmesan instead of goat cheese, or skip the cheese entirely to keep it dairy-free.

Nut Options: Swap almonds for toasted pecans, walnuts, or pine nuts depending on what you have available.