salad4There are days when I need something light for dinner that doesn’t involve much preparation work. This is my idea for summer salad that is tasty and satisfying with lean protein.  I always have a pack of frozen raw shrimp in my freezer and when my husband travels I spoil myself with unlimited seafood dishes.  I really like arugula and I had some leftover from the tomato tart I made a few days ago. I used one large tomato that I bought at the farmers market but you can replace it with cherry tomatoes if you like them better.  It makes a perfect light dinner or lunch the following day but you have to refrain yourself from pouring the orange vinaigrette all over the whole bowl.

Serving size: 2
Preparation: 15 minutes
Calories for one serving: 216 calories without sauce (282 for one serving of vinaigrette sauce)

4 cups of arugula
1 avocado
1 large tomato, sliced into bigger chunks
2 spring onions
6 oz of raw shrimp (approximately 7 large shrimp, peeled and deveined)
2 cloves of garlic, minced
2 sprigs of fresh oregano
6-8 leaves of fresh basil
2 tablespoon of olive oil
¼ cup of white wine
½ teaspoon of chili flakes
¼ teaspoon of table salt
1 lime, squeezed

Orange vinaigrette sauce:
4 tablespoons of extra virgin olive oil
1 tablespoon honey
2 tablespoons of freshly squeezed orange
2 tablespoons of balsamic vinegar
1 tablespoon of squeezed lime
Pinch of salt and black pepper

Peel your shrimp and put them in a Ziploc bag. Add the olive oil, chili flakes, table salt, squeezed lime juice and minced garlic. Rub all the spices into the shrimp and let it marinate for couple of minutes.
Heat up a skillet and add 1 tablespoon of olive oil. Add the shrimp and sear them for 2 minutes on each side. Add white wine and cook it down for another 2 minutes.
In the meantime prepare the rest of the ingredients for the salad.
Rinse the arugula, dice the tomato, slice the avocado and chop the spring onions.
Mix all the ingredients and once the shrimp are done transfer them onto the mixed vegetables.
Squeeze the other half of the lime over the veggies. Chop fresh oregano and basil and sprinkle it over the salad.
In a little jar mix the olive oil, honey, balsamic vinegar, orange juice and lime juice, some salt and pepper. Shake it well until all the ingredients combine and pour it over you salad.

1 Comment

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