The warmer weather has me craving salads. You all know a salad is one of my favorite meals so get ready for lots of Summer Salad recipes coming your way! This recipe comes from GP’s new cookbook which is amazing. The salad was super easy to toss together. You only have to cook the shrimp and quinoa (which can be done ahead of time).
The dressing is so light and fresh, it pairs perfectly with all the ingredients. While I was making it, I kept dipping veggies in the dressing and eating it, I couldn’t stop. Such a delicious dressing full of flavor.
Several of you always want to know if the kids eat the same thing we do. For the most part yes, I do not cook them a separate dinner. In this case neither of them will eat lettuce (go figure) so I just serve them shrimp, avocado, cucumber and fruit. If you assemble your salads like this is makes it so easy to serve the kids what they will eat from the salad and then you can mix yours up:)
|| C H O P P E D S H R I M P A N D Q U I N O A S A L A D ||
adapted via It’s All Easy
– 1 pound shrimp peeled and deveined
– 2 baby cucumber cut in half and then sliced
– 5-6 radishes sliced thinly
– 1 cup cooked quinoa
– 3 ears of corn shucked (you can cook or use raw)
– 1/2 small red onion diced
– 1/2 cup cherry tomatoes cut in half
– 1 head Romaine lettuce, shredded
– 1 avocado diced
D R E S S I N G
– 1/3 cup chopped basil
– 1/3 cup chopped cilantro
– 2 tablespoons chopped fresh mint
– 1 scallion diced
– juice of 2 limes
– 1/3 cup olive oil
– 1 teaspoon agave nectar
– salt and pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper if needed and add more olive oil if dressing seems too thick.
The original recipe calls for the shrimp to be grilled but I sautéed them. I placed the raw shrimp in a bowl and drizzled with olive oil, salt and pepper and a few dashes of hot sauce. Then I heated 1 tablespoon oil in a pan and dropped the shrimp in. I cooked them about 5 minutes until pink. Let cool and chop into bite size pieces.
Layer the lettuce in the bottom of a large bowl and then place other ingredients on top. Serve and drizzle with dressing.
I frequently get asked questions about what cookbooks I use and love the most. I wanted to share these 3 recent cookbook purchases because they are all awesome. New cookbooks make me so happy. Crazy I know but I love browsing through them and getting inspired about cooking and new recipes.
Foster’s Market Favorites– Anyone that went to Chapel Hill, I am sure is familiar with Foster’s Market. I loved that place when I was college. So many fabulous gourmet sandwiches and salads. Pure heaven. I actually own all of Sara Foster’s cookbooks and love them all but this one is especially great. I mean look at that cover recipe.
Cravings– I have been following Chrissy Teigan on instagram for awhile so I was so excited when her cookbook came out. I just made the Ramen Noodle salad this weekend and it was delicious. I have bookmarked so many more recipes to make.
It’s All Easy- I swear by all GP cookbooks. They are my favorites. This new cookbook offers so many great meal recipes that don’t take forever to cook. I also love her cookbooks because they are pretty:)
Lastly I want to share this Off Shoulder Top from JCrew. I have been stalking the site waiting for it to be released. I saw it in Glamour and Instyle in the March issues and called customer service and said it would be released in May. Well I just checked this morning and it is now on the site and 30% off! Use code TIMETOSHOP
Also comes in white, I may just order both:)