Wednesday, April 30, 2014

A salad that talks back

This is not a quiet salad. Cabbage and pepitas give it plenty of satisfying crunch, and the shrimp possess a nice kick thanks to garlic, cayenne, cumin and lime juice.

Snappy Shrimp and Cabbage Salad 
3 tablespoons lime juice, divided
1 tablespoon agave syrup
½ teaspoon salt
4 tablespoons olive oil, divided
1 tablespoon chopped cilantro
1 tablespoon minced garlic
½ teaspoon cumin
½ teaspoon cayenne pepper
1 tablespoon lime juice
¾ pound raw medium shrimp, peeled and deveined
4 cups shredded green cabbage
1/2 cup pepitas
1 cup black beans
1 avocado, sliced

Create salad dressing by whisking 2 tablespoons lime juice, agave syrup, salt, 2 tablespoons olive oil and cilantro in a bowl; set aside. Heat remaining 2 tablespoons in frying pan over medium-high heat. Add garlic to pan and sauté until fragrant, just a minute or so. Add shrimp to pan with cumin, cayenne pepper and lime juice. Cook shrimp for 4 or 5 minutes, stirring frequently, until pink. Build salads by equally divide shredded cabbage, beans, shrimp, avocado and pepitas between two large dishes or bowls. Top with salad dressing and enjoy.

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