Summertime is here, and so is my daily rant of how much I HATE turning on the oven.
I am totally not shy about how much I hate turning on the oven during the summer. It is just so darn hot and, thankfully, produce does not need that much loving to turn out so darn good. It is, after all, the season of the salad and I am here for it! Now, a lot of you might think salads are BORRRRING, but I am here to convince you that salads can be EXTRA delish!
So, let’s take a journey, shall we?
This salad however, is a recipe that I’m extra excited about it. I’m sure you’ve all noticed, but I’m really into using the best of summer’s ingredients right now. I know it’s still early in the season, but with our warm weather in Jersey I just could not wait to get a jump-start on summer.
Right now, I am living with my parents and, to be honest, our produce drawer is BURSTING. It is so hard feeding five people and trying to store some groceries so we’re not running to the store every five seconds. And, to be honest, we always end up doing so.
Enter in today’s salad. It’s truly summer on a plate (or bowl, depending on how you serve it up) and I could not love it more. It’s a mix of summer’s best, like tomatoes, peaches, and corn. Oh yeah, we’ve got ourselves a triple threat over here!
For the dressing, I tried to recreate the green goddess dressing from Trader Joe’s. It is my absolute ADDICTION people. I stockpile it in my freezer. It is so darn good, I can’t handle it. It is a mix of avocado and herbs and totally packs on the flavor that you simply blitz in a blender (I love this one). So now, whenever I have a craving, I can whip this up whenever!
I’m really feeling this salad as the perfect dish to bring for BBQ season. I mean, with that shrimp and that dressing, could you think of anything more delish to serve alongside your burgers. Whenever I host a summer BBQ I always find it nice to have a mix of the classic dishes along with some new dishes for guests to try as well.
Keeps things fun…and delicious.
Also, if you wanted to pack this up as a desk lunch, I recommend tossing everything but the greens together in your salad jars or containers and then adding the greens before you eat to make sure they do not get all soggy on you. Because there is nothing worse than soggy greens.
You would be the envy of your office. I can guarantee it.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- zest of 1 lemon and 1 lime
- kosher salt and pepper
- 6 cups mixed greens spinach or arugula
- 1 peach, thinly sliced
- 2 ears, grilled corn, kernels removed
- 1 cup cherry tomatoes, halved if large
- 2-3 slices bread, toasted and chopped into cubes
- 1 avocado, halved and pitted
- 1 cup fresh cilantro
- 1 jalapeño, halved and seeded, if desired
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 pinch of kosher salt
1. In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper
2. Preheat an outdoor grill or grill pan to high. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.
3. After cooking the shrimp, make the dressing. Combine all ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.
4. To assemble, arrange the salad greens in a large bowl and top with peaches, corn, bread, and tomatoes. Slide the shrimp off the skewers and add to the salad. Serve the vinaigrette drizzled over top. EAT
To make the salad vegetarian, you can also rub the spices from the shrimp onto chickpeas. Place on a baking sheet lined with parchment paper in a 425 F oven and bake for 15-20 minutes, turning once.