Shrimp Summer Salad
Sort of a summer “power bowl”, this ones full of some antioxidant heavy-hitters. I'm trying to find more ways to use radishes in my dishes, but my favorite is still good old-fashioned raw radish in a salad! Plus I love all of the crisp flavors with the savory shrimp and zesty Lemon & Garlic Vinaigrette!
•20 wild-caught shrimp, peeled and deveined
•1 tbsp Extra Virgin Olive Oil
•1/4 tsp Sea Salt
•1/2 tsp Garlic Powder
•3 organic Radishes, sliced and quartered
•1 organic Cucumber, sliced and quartered
•1/3 cup organic Red Onion, diced
•1/3 cup organic Green Olives, sliced
•2/3 cup organic Arugula, chopped
•1/2 cup organic Parsley, chopped
•3 tbsp Lemon & Garlic Vinaigrette (below)
- Warm the olive oil in a skillet (I used a ceramic skillet, cast iron may require more oil).
- Toss the shrimp with the sea salt and garlic, then add to the olive oil and sauté until pink and firm. When done, allow the shrimp to cool in refrigerator for a few minutes.
- Combine the shrimp, veggies and dressing in a serving bowl. Toss and serve!
LEMON & GARLIC VINAIGRETTE
•2 tbsp lemon juice
•2 tbsp filtered water
•4 garlic cloves, crushed
•1 extra virgin cup olive oil
•1/4 tsp sea salt
•1/2 tsp onion powder
•1/2 tsp garlic powder
- Add all ingredients to a blender and process until smooth.