This is a great summertime salad, and the lime vinaigrette gives it that fresh California flair!
What You’ll Need:
4 cups field greens
1 cup canned black beans, rinsed
1 cup canned garbanzo beans, rinsed
1 cup shelled edamame
1 red pepper, chopped
1 mango, chopped
½ cup fresh cilantro, chopped
1 cup roasted or steamed corn
Optional: goat cheese
Plate greens add all ingredients and serve with a lime or balsamic vinaigrette
1/4 cup vegetable oil
¼ cup white balsamic vinegar or rice vinegar
¼ cup fresh squeezed lime juice
1 tablespoon honey
1 teaspoon ground ginger
Sea salt and fresh ground pepper to taste
What to Do:
Rinse and dry field greens and place on a large platter or bowl or on 4 individual serving plates.
Add all ingredients to the bed of field greens, and drizzle with lime vinaigrette. Toss salad if you’d like, or serve as is. Pairs well with Blackened Shrimp (recipe is below).
Lime and Ginger Vinaigrette
In a small mixing bowl, whisk together oil, vinegar, lime juice, honey and ginger. Combine until well-emulsified to create a dressing.
Add salt and pepper to taste and set aside.
Vinaigrette can be made a day ahead and kept in the refrigerator in an airtight container.
For Blackened Shrimp:
1 Tablespoons paprika
1 Tablespoon cumin
1 Tablespoon coarse salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried oregano
1 Tablespoon dried thyme
½ teaspoon cayenne pepper (you can add more cayenne if you like it hotter!)
½ teaspoon fresh ground pepper
1 Tablespoon olive oil
In a small bowl combine all seasonings well.
Wash and pat shrimp dry. To grill, thread shrimp on skewers. Brush all over with olive oil, and sprinkle spice mixture generously on both sides of shrimp. Grill on medium heat, or pan sear for a couple of minutes on each side.
You can also saute the shrimp instead of skewering. To saute, sprinkle spice mixture on both sides of shrimp, and heat a large nonstick skillet over medium-high heat with 2 Tablespoons canola oil. Add shrimp to pan and saute 2 minutes on each side.