Let’s take advantage of the bounty we aquired this week in the form of a lovely summer salad.
We’ll start with a base of baby kale—usually a spring time harvest—but with our long winter it’s just peaking in flavor now. Add some radishes, avocados, cucumbers, and scallions.
Quickly saute some shirmp and let them cool before adding them to the mix. And then the vinagrette, made with dijon, to whom I’ve confessed my love for before.
What more could you ask for?
Ooo I know. A 10 day Virigin Island Vacation. We’re leaving on Friday, so it may be a little quiet around here. Don’t miss us too much.
Summer Salad with Shrimp and Dijon Vinagrette
Author: Vicky Cassidy
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
For the salad:
- 1 tablespoon olive oil
- ¾ lb shrimp, uncooked
- 2-3 heaping cups baby kale (or arugula)
- 5 radishes, trimmed and quartered
- 3 large scallions, chopped
- ½ avocado, sliced thin
- ½ cup cucumber, largely chopped
For the vinagrette:
- 3 tablespoons olive oil
- ½ tablespoon white wine vinegar
- ½ tablespoon lemon juice
- 1 tablespoon dijon mustard
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet. Add shrimp and cook until just barely pink. Remove from heat, salt and pepper to taste, and let cool completely.
- In a large bowl, toss together kale, radishes, scallions, avocado and cucumber.
- In a small bowl, whisk together all ingredients for vinagrette.
- Add shrimp and vinagrette to vegetables. Mix well and adjust salt and pepper, if needed.
[…] Sometimes, a salad calls for big leafy greens and an onslaught of different veggies. […]
writes Avocado and Shallot Salad | Things I Made Today[…] on toast. That’s my kind of lunch. Other radish ideas? Pickle them, add them to this salad or this salad, or throw them into a […]
writes Farmer's Market & CSA Series {Week 6} - Things I Made TodayI made ir…and it was quite lovely!!
writes WellingtonThanks for sharing!
writes Vicky