Key Lime Shrimp & Kiwi Salad

Kiwis are a wonderful fruit, full of fiber, vitamin C, potassium, folic acid, vitamin E, carotenoids (protect cells from damaging effects of free radicals, a source of vitamin A, enhance the function of your immune system, and help your reproductive system function properly) and many more antioxidants.

Kitchen Play’s June menu includes all things Kiwifruit with Zespri as the sponsor. They are a New Zealand company focused on greener growing practices and sustainability; tracking and looking to reduce their carbon emissions; using natural pollination by working with local beekeepers; and KiwiGreen, a program to encourage natural pesticide and weed control in their grower’s orchards. www.zespri.com

 

This is a simple salad with lovely summer flavor!

  • Salad greens
  • Sliced Kiwi (1 whole per person)
  • Avocado (about 1/4 per person)
  • Cooked Shrimp steamed in Old Bay are best (about 4-5 per person)
  • Sliced Tomato
  • Any additional veggies: carrots, onion etc.
  • Grated Parmesan
  • Drizzle of 2 Bears Key-Lime Vinaigrette (below as well)

Vinaigrette:

  • 1/3 cup key lime juice (2 limes)
  • 3 tbl honey
  • 3 tbl orange (1/2 orange)
  • 1 tbl olive oil
  • 3 tsp Dijon mustard
  • Salt & Pepper
  • 1 tsp. minced garlic


Key Lime Shrimp & Kiwi Salad
Salad
 
Ingredients
  • Salad greens
  • Sliced Kiwi (1 whole per person)
  • Avocado (about ¼ per person)
  • Cooked Shrimp (steamed in Old Bay are best) (about 4-5 per person)
  • Sliced Tomato
  • Any additional veggies: carrots, onion etc.
  • Grated Parmesan
  • 2 Bears Key-Lime Vinaigrette:
  • ⅓ cup key lime juice (2 limes)
  • 3 tbl honey
  • 3 tbl orange (1/2 orange)
  • 1 tbl olive oil
  • 3 tsp Dijon mustard
  • Salt & Pepper
  • 1 tsp. minced garlic
Instructions
  1. Assemble Salad
  2. Drizzle of 2 Bears Key-Lime Vinaigrette

Two Bears Shrimp Salad with Key Lime Vinaigrette

When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby…. Continue reading “Two Bears Shrimp Salad with Key Lime Vinaigrette”

Balsamic & Honey Roasted Beet Salad with Goat Cheese

I love Saturday mornings,  AJ makes cappuccinos while I cook eggs, homemade toast and hickory- smoked pepper bacon….then we’ll head down to the Warrenton Farmer’s market to get some fresh produce for the week. This particular Saturday we got some beautiful beets, green beans, poblano peppers and salad greens. I decided to make a roasted beet salad for a cookout we were going to that night and it turned out pretty delicious!

Continue reading “Balsamic & Honey Roasted Beet Salad with Goat Cheese”

Healthy Homemade Creamy Salad Dressing

This is a fabulous dressing because it can be used as a base for any salad; you can tweak it a million ways and it never overshadows the other flavors in the salad. I use it on everything from grilled chicken or salmon and feta salads to side salads and as a carrot dip. Again, if the Hidden Valley (14g fat mind you) Ranch Dressing loving husband likes this, you can take that as a pretty good endorsement. Since it is made with all healthy ingredients you also don’t have to worry about icky long lists of unpronounceable “things” in commercial dressings AND it has no fat, about 20 calories per serving and vitamins, protein and live yogurt cultures!

 

 

 

Continue reading “Healthy Homemade Creamy Salad Dressing”