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Pineapple + Shrimp Salad
Sweet Sweet Summertime in a Salad!
This salad combo is extremely satisfying with the sweet pineapple + tangy dressing + garlicky shrimp!
Although fresh pineapple is available year-round throughout most of the US, this island fruit hits its peak from March through July.
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help support digestion, fight inflammation and disease.
So eat up!
âž¡ï¸ Sweet corn on the cob is in season during the last few months of the Summer harvest, and we LOVE to serve it during those months.
Try to find a farm locally that grows their own organic corn…or even better, plant a few stalks along your own fence line next summer – nothing better than that!
Ingredients:
Dressing:
- 2 Tbsps apple cider vinegar
- 2 Tbsps extra virgin olive oil
- 2 Tbsps raw honey
- 1 Tbsp Dijon mustard
- 1 Tbsp hot sauce
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
For the Salad:
- 1 Tbsp avocado oil, divided
- 2 medium ears of corn, husk and silk removed
- 1-1/2 lbs raw shrimp, peeled and deveined
- 1/2 tsp garlic salt
- 8 cups chopped or torn lettuce leaves
- 1/2 small pineapple, peeled, cored and cut into 1-inch pieces
- 1 cup grape or cherry tomatoes, halved
- 1/2 medium red onion, finely sliced
Instructions:
a small mixing bowl, combine all of your dressing ingredients; whisk well and set aside.
Season your shrimp with the garlic salt.
Using a sharp knife, carefully cut the corn off its cobs.
Place the corn in a medium pot and cover with water. Stir in 1/2 teaspoon of sea salt and place pot over medium-high heat. Bring to the boil and cook for 2-3 minutes, or until just tender. Drain well and allow to cool.
Heat your avocado oil in a large skillet over medium-high heat and add in the shrimp. Cook until slightly crisp on the outside and opaque throughout, about 3 minutes each side.
Once your shrimp are done, remove from the heat.
In a large serving bowl, nicely arrange your salad greens, pineapple, tomatoes and red onion.
Top with cooked shrimp and corn.
Drizzle 1/3 cup of the dressing on top and toss until well coated.
Serve with remaining dressing and enjoy!
â¤Rachel
Ingredients
Dressing:
- 2 Tbsps apple cider vinegar
- 2 Tbsps extra virgin olive oil
- 2 Tbsps raw honey
- 1 Tbsp Dijon mustard
- 1 Tbsp hot sauce
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
For the Salad:
- 1 Tbsp avocado oil, divided
- 2 medium ears of corn, husk and silk removed
- 1-1/2 lbs raw shrimp, peeled and deveined
- 1/2 tsp garlic salt
- 8 cups chopped or torn lettuce leaves
- 1/2 small pineapple, peeled, cored and cut into 1-inch pieces
- 1 cup grape or cherry tomatoes, halved
- 1/2 medium red onion, finely sliced
Instructions
- In a small mixing bowl, combine all of your dressing ingredients; whisk well and set aside.
- Season your shrimp with the garlic salt.
- Using a sharp knife, carefully cut the corn off its cobs.
- Place the corn in a medium pot and cover with water. Stir in 1/2 teaspoon of sea salt and place pot over medium-high heat. Bring to the boil and cook for 2-3 minutes, or until just tender. Drain well and allow to cool.
- Heat your avocado oil in a large skillet over medium-high heat and add in the shrimp. Cook until slightly crisp on the outside and opaque throughout, about 3 minutes each side.
- Once your shrimp are done, remove from the heat.
- In a large serving bowl, nicely arrange your salad greens, pineapple, tomatoes and red onion.
- Drizzle 1/3 cup of the dressing on top and toss until well coated. Top with cooked shrimp and corn.
- Serve with remaining dressing and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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