With longer days and warmer nights comes the desire for dishes a little on the lighter side of things. And we don’t know about you, but we’re ready to pack up our cold weather gear along with the hearty stews and roasts that kept us warm all winter!This week we’re sharing a few of our favorite simple salads for spring. So head to your local farmers’ market and grab just what you need to whip up some of these nice greens we’ve all been dreaming of!
There is nothing that says “spring” salad to us more than this salad with crisp greens, bright fruit and perfectly cooked shrimp! It’s light, bright and super refreshing. And the best part? It’s a salad so of course the ingredients are interchangeable! Think blue cheese sounds better than goat? Switch it up! Want to throw in a few strawberries! Do it!
Blueberry Avocado Shrimp Salad with Poppyseed Dressing
Makes: 4-6 servings
Total Time: 20 minutes
6 cups mixed lettuce or spinach
2 avocados, peeled, pitted and diced
4 ounces crumbled, goat, feta or blue cheese
¼ cup sliced almonds, toasted
half a small red onion, thinly sliced
1 pint blueberries
1 small watermelon, peeled and sliced
10 large shrimp
1 teaspoon olive oil
½ teaspoon smoked paprika
½ lemon, juiced
salt and pepper
1/3 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
pinch of ground dry mustard
salt and pepper
Whisk all poppyseed vinaigrette ingredients together until combined. Add a pinch of salt and pepper or more to taste.
Pre-heat a cast iron skillet until the surface is smoking hot. Meanwhile add the shrimp
ingredients to a small bowl and mix to combine. Sauté the shrimp for about 3 minutes per side until the shrimp is no longer pink. Remove and set aside.
Toss all salad ingredients together and toss with desired amount of dressing. Top with shrimp and serve immediately.