Here in Southern California, we've been experiencing above average temperatures. (If you are one of my lovely Midwest readers, Mom, experiencing winter in May, you might want to quit reading this post.) I almost wasn't prepared for such gorgeous weather. What, jeans make me sweat now? Ok, hello there shorts. What, people are wearing bathing suits and tanning at the beach? Oh dear god FINE, I'll start making some "bikini friendly" food. ARE YOU HAPPY NOW FLUBBER?!
I'm being dramatic. I'm enjoying the weather, and I'm actually enjoying lots of fruit, vegetables, fish and summer cocktails (see above). This particular salad is the marriage of two of my favorite restaurant salads. An assortment of roasted vegetables, grilled or roasted shrimp, crunchy jicama, creamy avocado, fresh herbs and a bright balsamic and lime dressing. Lovely. My new JCrew swimsuit will thank me (bastard).
Roasted Vegetable Salad and Shrimp with Balsamic Lime Vinaigrette
(Serves 2)
Printable Recipe
1 zucchini
1 yellow squash
1 red bell pepper
1 carrot
4 oz. mushrooms
1/3 cup corn kernels
Juice of 1 lime
Olive oil
1/2 pound peeled and deveined shrimp
1 tsp honey
1 T balsamic vinegar
Salt and pepper
2 cups chopped iceberg lettuce
1/2 avocado, diced
1/3 cup jicama, diced
1 T fresh basil, finely chopped
1 T fresh cilantro, finely chopped
Preheat oven to 450. Dice the zucchini, squash, red pepper, carrot and mushrooms to roughly the same size. Toss in a bowl with corn, juice of 1/2 a lime, olive oil (about 1 tablespoon), salt and pepper. Place in baking pan lined with parchment or foil, and roast for 30 minutes.
While roasting, whisk together the other half of lime juice, balsamic and honey. Slowly whisk in a couple tablespoons of olive oil. Season to taste with salt and pepper.
Add shrimp to vinaigrette and toss. Place shrimp on baking sheet.
When vegetables are done, remove from oven and turn heat down to 400. Cover vegetables with foil, and place shrimp in oven. Roast for 5 minutes.
In a bowl, combine iceberg, avocado and jicama. Add roasted vegetables and fresh herbs. Toss and top with shrimp. Serve warm.
6 comments:
YUM!! Looks beautiful AND delish. Where is Jack's plate?
YUMMO! Can't wait to make this one. Do you buy your shrimp fresh or frozen? And from where? I'm nosy! XO
This looks wonderful! Healthy, flavorful, and lovely... thanks for sharing :)
I buy fresh, Sam. And at any market, really. The bigger the better!
Just emailed this one to myself. I love your recipes for 2. I hate having tons of leftovers.
I made this last night! of course I forgot to buy lettuce...I was in a hurry at the store, but it was good without it!
Post a Comment