This refreshing salad is perfect for summer picnics or beach days, offering a delightful combination of sweet and savory flavors that will energize your day.
Start by sautéing 1 pound of peeled shrimp in a skillet with olive oil, garlic, and lime juice until they turn pink and are fully cooked. While the shrimp are cooking, prepare a salad base with mixed greens, diced mango, red onion, and cilantro. Once the shrimp are done, allow them to cool slightly before adding to the salad. Toss everything together and add a splash of lime juice for extra flavor. This dish is not only vibrant but also packed with nutrients!
Notes: For a spicy kick, add sliced jalapeños or a sprinkle of chili flakes. You can also substitute shrimp with grilled chicken or tofu for a different protein source.
This hearty salad serves as a great side dish or a light main course, showcasing earthy flavors and a delightful crunch from the walnuts.
Begin by preheating your oven to 400°F (200°C). Wrap 2 beets in foil and roast them in the oven for about 45-60 minutes, or until tender. Once cooled, peel off the skins and slice them into wedges. In a large bowl, combine the roasted beets with mixed greens, crumbled walnuts, and sliced red onion. For the dressing, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss to combine. This salad is not only visually stunning but also packed with antioxidants!
Notes: You can add goat cheese or feta for a creamy texture if it fits within your dietary preferences. Feel free to include other roasted veggies like carrots or sweet potatoes for added flavor!