Mediterranean Potato Salad with Shrimp and Feta

A healthy and colorful taste of the Mediterranean

Serves 4


  • 1 1/2 tablespoon fresh basil, chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon extra virgin olive oil
  • 3/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon Mustard


  • 5 cups small red potatoes, quartered (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound medium shrimp, cooked and peeled
  • 3 cups romaine lettuce, thinly sliced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup yellow beans, cut into 1-inch pieces
  • 1 cup red onion, thinly sliced
  • 1/2 cup (2 ounces) feta cheese, crumbled
  • 2 tablespoons kalamata olives, chopped, pitted

Dressing: Combine first six ingredients, stirring well with a wisk.

Salad: Arrange potatoes in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Microwave at high 15 minutes or until potatoes are tender. Place potatoes in a large bowl.

Add shrimp and 1 tablespoon dressing to potatoes; toss gently to combine. Add remaining dressing, lettuce, beans, onion and cheese; toss gently to coat. Top each serving with 1 1/2 teaspoons kalamata olives.

Serv. Size: 2 1/2 cups

Amount Per Serving

Cals: 362 From Fat: 23

Total Fat: 9.4g

Cholesterol: 185mg

Sodium: 740mg

Total Carb: 39.4g

Dietary Fiber: 5.5g

Sugars: na

Protein: 30.3g