Wednesday, August 17, 2011

Summer Salad

I prepared this summer salad when my nephew Connor came over for lunch the other day. We both agreed the combination of flavors was delicious. The combination wasn't planned, I used ingredients I had on hand. I marinated the shrimp in a lemon, olive oil dressing, then tossed the shrimp and the marinade with bite size pieces of romaine lettuce leaves, chunks of yellow tomatoes, avocado, julienned carrots, sweet red pepper, green onion, pine nuts and croutons. You don't have to be wedded to these ingredients, (that's what I like about salads, just about any mixture of garden greenery works) use whatever you have on hand. Garbanzo beans, cherry tomatoes, mushrooms, peas, scallops, hard boiled eggs, cucumber, olives, Feta cheese are some examples of what would also work.

Helpful to know: Shrimp need to marinate for about 3 hours.

Shrimp and Marinade

1 pound large shrimp, cooked, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
Fresh ground black pepper to taste

In a medium bowl, combine shrimp with 3 tablespoons olive oil, lemon juice, salt and black pepper to taste. Marinate for 3 hours. Toss shrimp and marinade with any combination of lettuce leaves and your favorite salad ingredients.