This dish is very easy. There were complex and intense flavors in this simple summer salad. This serves approximately six people, depending on whether this is your meal — which it certainly could be — or a side salad.
If you don’t eat shrimp, you can substitute with grilled tofu, or just eliminate it. We use all organic ingredients, which we recommend. (Good for you, good for the environment)
One bag of mixed greens. As a treat, we got the really pretty ones from the Farmers Market that morning with edible flowers.
About 1/4 cup finely chopped red onion
About 1/2 cup toasted almonds or the nuts of your choice. (So easy, just put in the toaster oven tray, but they burn quickly, so keep an eye on them.)
One pound of shrimp, marinated in lime juice, chili powder, and a pinch of mineralized salt. (Not the commercial variety, preferably. Real Salt is an excellent product.)
About 1/2 cup of crumbled goat cheese.
One ripe but not mushy avocado, in cubes
My husband grilled the marinated shrimp and slightly-vinegar-soaked peaches on the barbeque.
We blended all of the ingredients and added a simple dressing:
1/2 cup olive oil to 1/4 cup vinegar. Because I was going for a dinner-party-quality flavor, I used Pinot Noir infused vinegar. (Farmers Market or Whole Foods or Amazon)
a pinch of good salt and pepper
One teaspoon poppy seeds
One teaspoon local honey.
Whisk dressing ingredients together.
It’s like a party in your mouth. This salad has a wow effect if you are having friends over for dinner. Try it, it is so easy and delicious. And very pretty to look at, too.
With love and encouragement,
Board Certified Integrative Nutrition Health Coach
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