I had no idea what to call this salad. I wanted to make some sort of honey-lime dressing and figured fruit and shrimp would go well with the flavor. When I started to make it I realized I was super low on lettuce. So I ended up making two small salads and we split a can of Amy’s No Chicken Noodle Soup. Here’s what happened…
- Romaine Hearts, chopped
- Mandarin Oranges, drained
- Fresh Pineapple, sliced
- Daikon Radish, thinly sliced
- Pea Crisps
- Shrimp, peeled and deveined
- Gomasio (sesame seeds and seaweed)
- Green Onion, chopped greens and whites
- Olive Oil
- Lime Zest
- 1/4 C Honey
- 1/2 Lime Juice
- 1 T Sesame Oil
- 1 T Apple Cider Vinegar
- 3 T Dijon Mustard
1. First make the dressing mixing the last set of ingredients listed above. I didn’t measure anything out so my amounts are approximates. I wasn’t going for a heavy mustard taste or a heavy vinegar taste. I used the immersion blender and it came out pretty delicious!
2. Next cook the shrimp. I didn’t have time to marinade and to make things go quickly I asked Josh to do it. Heat up some olive oil and add the green onions. As soon as they start to soften add the Gomasio, lime zest, s&p, and shrimp. Cook until shrimp are done. Josh didn’t get the memo and used lime juice in stead of lime zest. Still came out fine but the lime zest would have been tastier.
3. Lastly make the salad. Toss the greens with a bit of dressing and add the mandarin oranges, pineapple, radish, cilantro, and pea crisps. Top with shrimp and drizzle a little more dressing on the shrimp.
** If I had a lot more lettuce and made a full salad I would have added dried cherries.