Happy Memorial Day! Take a moment today to remember those who have given their lives and time for our country!
In terms of food, I know that today is all about burgers, hot dogs, potato salads, fruit salads, and BBQ-style dishes. OH, and ice cream! You can’t forget the ice cream. It symbolizes summer! I love all those things to pieces. I hope you are eating your fill!
You may be asking yourself why, with all the grilled yumminess going on right now, would I share a SALAD recipe with you? Well, I’m sharing a salad for you to make TOMORROW, when you want a healthy detox from all the grilled meats. That really isn’t the reason you should make this salad, though. You should make this salad because the flavors and textures are PHE-NOM-EN-AL. Who wants to hear that they should eat a salad just because it’s healthy?! No one. It takes the fun right out of it. Fear not. This one is overflowing with awesome (albeit healthy) ingredients that make you feel like you’re eating something far more indulgent.
My favorite thing about this salad is the dressing. You know that pre-dinner salad that many sushi and Asian restaurants serve? It is usually topped with that deliciously creamy and spicy ginger dressing? Well, I was able to recreate the same flavors at home with this dressing. I added in some wasabi just because I love it and reduced the oil a bit for a less creamy but still incredible flavor. It is spicy, sweet, hot, vinegary, and GINGERY. A total yum-fest.
The other ingredients kind of came together organically for me. I adore mango and avocado, arugula is probably my favorite salad green, and shrimp are always a good salad choice. Between those components and the stellar dressing, this salad is pretty much perfection on a plate. There is a fantastic mix of textures, colors, and flavors going on. Plus, it TASTES LIKE SUMMER. Totally appropriate. Between the buttery avocado, sweet mango, and spicy dressing…I’m in heaven.
Get back on track with this salad. Not because it’s healthy…but because it ROCKS.
Tropical Shrimp Salad with Avocado, Mango, & Wasabi-Ginger Dressing
(makes 2 servings)
For the Dressing:
¼ cup rice vinegar
2 tablespoons sugar
1 tablespoon finely grated fresh ginger
1 garlic clove, finely grated
1 tablespoon soy sauce
2 teaspoons prepared wasabi paste (or to taste)
⅓ cup canola oil
Salt and pepper, to taste
For the Salad:
1 lb shrimp, peeled and deveined
1 teaspoon ground cumin
Salt and pepper
Juice of 1 lime
5 cups baby arugula (or green of choice)
1 mango, peeled and sliced
1 avocado, peeled, sliced, and tossed in lime juice
¼ cup thinly sliced red onion
For the Dressing:
Whisk all ingredients together, streaming in the oil last. Check for seasonings. Can be made ahead and stored in the fridge. Shake/whisk again before using.
For the Salad:
Preheat a nonstick skillet over medium heat. Season the shrimp with the cumin, salt, and pepper. Add a drizzle of oil to the skillet and add the shrimp. Cook for 1-2 minutes until pink and the tails begin to curl. Remove from heat and add the lime juice to the skillet.
Meanwhile, prep the other ingredients for the salad and toss with the ginger dressing. Top with the warm shrimp and serve.