Saturday, March 5, 2011

Coconut Shrimp Garden Salad

This is a quick and unique salad perfect for lunch. I usually just guesstimate the ingredients and decide as I go. All the given measurements are approximate:

    • 1 1/2 cups of mixed greens
    • 6-8 mini tomatoes
    • sharp white cheddar cheese
    • 1/2 tbsp raisins (optional)
    • little under 1/4 cup peas
    • 1/2 tbsp
    • 3-5 shrimp
    • 1/2 tbsp coconut oil

    Wash and dry the mixed greens and place them in a medium bowl. Cut the mini tomatoes in half and add them to the mixed greens. Then cut up the cheese into small pieces. The amount of cheese added is really up to you. I never add more than a small handful. Add the pieces of cheese and the raisins.

    I usually buy my peas and shrimp frozen. If you are starting with frozen peas and shrimp, which I recommend, place them in a small frying pan on medium to low heat. The ice on them will melt and help cook the shrimp. Once the shrimp is all pink add 1/2 tbsp of coconut oil and continue to cook for 20-30 seconds. Drain the extra water and add the peas in the bowl with the mixed greens. Cover the shrimp in pepper before adding them to the mixed greens.

    For the dressing I like some form of vinegar and olive oil.

    I love this salad because of the subtle sweetness of the coconut oil in comparison to the tart vinegar and strong pepper tastes.

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