Grilled Shrimp Salad
A light, upscale summer salad perfect for the cottage or backyard entertaining.
Ingredients
· 1 Pack GoodLeaf Intensely Arugula Microgreens
· 1 Radish, thinly sliced
· 1 Baby Cucumber, thinly sliced
· Shrimp, cooked, marinated
· Baby Tomatoes, sliced in half
· 1 to 2 Avocados, peeled, cored and sliced
· 1 Pack GoodLeaf Magic Micro Broccoli
· 1 Red and Yellow Pepper, thinly sliced(optional)
· Dijon Dressing, to taste
Shrimp Marinade
· 1 Lb Jumbo Shrimp, butterflied
· 1 Lemon, Juice & Zest
· 1 Tbsp Honey
· 1 Clove Garlic, minced
· Salt and Pepper, to taste
Honey Dijon Dressing
· Pinch of Salt
· 3 Cracks Black Pepper
· 1/2 Lemon, juice
· 1 Tbsp Whole-Grain Dijon
· 1 Clove Garlic, minced
· 2 Tbsp Apple Cider Vinegar
· 1/3 Cup Avocado or Neutral Flavoured Oil
Instructions
For Shrimp:
Marinade shrimp for 30 minutes, grill on high heat until cooked through (2-3 minutes). Allow to cool slightly.
For Dijon Dressing:
Blend all ingredients excluding oil in food processor, slowly add oil until desired thickness. Store up to one week.
For Salad:
Toss/arrange GoodLeaf Intensely Arugula and Magic Broccoli Microgreens together with other ingredients and serve immediately.
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