The first few hot days of the year always make me crave summer-inspired salads filled with fresh berries! Here’s a salad you can enjoy now and continue making all the way through the end of August!
Citrus Shrimp Summer Salad
Yield: 4 dinner-sized salads
Time: 25 minutes total
For the shrimp:
1 lb. raw shrimp (peeled, deveined, and tails removed)
3 cloves of garlic, minced
2 tbsp. extra virgin olive oil (EVOO)
zest of one orange
2 tbsp. lemon juice (or orange juice)
¼ cup coarsely chopped fresh parsley
For the salad:
6 cups salad greens
2 avocados, chopped into bite-sized pieces
¾ cup blueberries
10 strawberries, sliced
¼ of a red onion, thinly sliced
1 red bell pepper, chopped into bite-sized pieces
6 small tomatoes, quartered
8 oz. goat cheese, crumbled
1. Wash the salad greens and arrange on four dinner plates. Top with avocado, blueberries, strawberries, red onion, bell pepper, tomatoes, and goat cheese. Drizzle the salads with lemon oil and blueberry balsamic.
2. Place the EVOO and shrimp in a sauté pan over medium heat. Stir in the garlic, orange zest, and lemon juice. Cook until the shrimp is opaque, about 5-8 minutes. Stir in the parsley and cook for another 2 minutes. Top the prepared salads with the cooked shrimp.