I just got back from a backpacking trip where I got to nosh on jerky, goldfish, and oddly delicious dehydrated backpacking meals. These were exactly what I needed (and craved) after strenuous switchbacks through the Eastern Sierra’s, but not what I was craving once I got back to civilization.
First on the docket the morning I returned home (after a shower, because boy did I smell fresh) was to go to the store. I felt like I was in a magic land — all the produce looked de-lish…like everything. So I went a little overboard and I think just bought with my eyes, because I ended up with a smorgasbord of various cabbage heads, kale, a mango, onion, tomato – you name it.
So this salad has been deemed my official summer salad. Colorful. Delicious. And full of fresh flavors.
- ½ lb. shrimp, thawed
- ¼ cup of your favorite marinade, I like to use Soyaki from Trader Joe's
- 5 cups julienned kale
- 3 mini multi-colored peppers, seeded and diced
- ¾ cup julienned red cabbage
- 2 scallions, diced
- 1 mango, diced
- Handful of skewers that have been soaked in water
- 1 tbsp. Dijon mustard
- ½ tbsp. honey
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ c. Balsamic Vinegar
- ¼ c. extra virgin olive oil – or your favorite olive oil
- 1 tbsp. fresh lemon juice (about ½ lemon)
- minutes prior to cooking, place shrimp inside a bowl or plastic bag and pour marinade on top. Place in fridge and then take skewers and submerge in water to soak.
- Prep the remaining ingredients for the salad and place in a large salad bowl. For the dressing, use a bowl or a medium sized glass Pyrex measuring cup to mix together mustard, honey, and all spices. With a whisk slowly add in the balsamic vinegar and then lemon juice. Continue whisking and slowly add in the olive oil. Pour into glass bottle for sealed keeping if desired.
- Place shrimp inside warmed grill or in a grill pan and cook through, about 5-7 minutes. Add shrimp to your salad and drizzle dressing over the top.