Nourishing and cooling, perfect for the hot summer days! Add a yummy muffin and a glass of Viognier – great lunch or dinner.
Ingredients:
- 1 lb frozen pre-cooked bay shrimp, defrosted, dried
- 1 lb bay scallops, cooked in boiling water for about 3 minutes
- 1 large cucumbers, peeled, diced
- 2 large tomatoes, peeled, diced (dip in boiling water to peel)
- 1 red bell pepper, diced
- 1/3 cup red onion, diced
- 1 whole avocado, diced
- 10 c romaine
- Balsamic Vinaigrette
Directions:
- Make dressing.
- Dice, dice, dice!
- Put lettuce in a large bowl.
- Add all the diced stuff.
- Toss.
- Make a choice: Add dressing and toss. Or, add shrimp and scallops and toss with dressing. Or, toss salad with dressing, plate, top with shrimp and scallops.
Balsamic Vinaigrette
Ingredients:
- 2 Tab honey
- 1 Tab Dijon mustard
- 1/2 tsp fine sea salt
- 1/2 tsp freshly crushed black pepper finely ground
- 1 large garlic clove minced
- 1/4 c balsamic vinegar
- 3/4 c extra virgin olive oil
Directions:
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
- Add the oil and whisk thoroughly to combine.
- Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate.
- Shake well before serving.
- If you choose to make this in the blender this will be a thicker dressing.
Serves: 3/4 cup
Source: barefeetinthekitchen.com
Serves: 8 as main, 12 as salad
Source: My imagination ran away with the list of ingredients from the KOA shopping list