Photo: Alison Miksch; Prop Styling: Mary Clayton Carl; Food Styling: Mary-Claire Britton;
Active Time
15 Mins
Total Time
15 Mins
Serves 2 (serving size: 1 cup rice mixture, 1 cup greens)

This light, bright 15-minute recipe is the answer to your last-minute luncheon prayers. Our Herbed Shrimp-and-Rice Salad might look fancy, but this pretty lunch recipe is so easy. This salad has Mediterranean flavor from basmati ready rice, fresh parsley and dill, homemade lemon vinaigrette, and crumbled feta cheese. Prepare the ready rice according to package instructions, and you’re halfway done. Chopped red and yellow peppers and green onions add color, crunch, and good-for-you benefits. Shrimp is an ideal light protein for this salad, and you can buy steamed shrimp fresh from the seafood section at the store or use frozen, thawed shrimp. The homemade lemon vinaigrette that this salad is tossed with is so simple but delicious. All you need is olive oil, lemon juice, honey, salt, and pepper, and we’re guessing you have those already. Serve the rice mixture over mixed greens, and you’ve got a beautiful, wholesome plate. Since this salad can be served cold or at room temperature, it would be so easy to make the night before or morning of a luncheon. You could even make this meal ahead and bring it to work for lunch or have it as a light dinner. It’s the perfect fresh, guilt-free dish. Go ahead, cross lunch off your list—with 15 minutes and a few simple ingredients, this one’s on you.

How to Make It

Whisk together olive oil, lemon juice, honey, and kosher salt and black pepper in a bowl until blended. Cook the basmati rice according to package directions, and spoon into a medium bowl. Add the cooked shrimp and chopped red bell pepper, yellow bell pepper, and scallions. Stir in the fresh parsley and dill. Toss rice mixture with 1/4 cup lemon juice mixture. Serve over salad greens, and top with crumbled feta cheese, if desired. Serve chilled or at room temperature with remaining dressing.