Spring Chopped Salad with Shrimp
Welcome to the table Honey Poppyseed! Say hello to our new baby, who we love like crazy….and you will too! It’s the perfect amount of sweetness for just about ANY salad, chicken or fish dish. Cheese, fruit salad, whole grains, the options go on and on…..
Makes 4 servings
What you need
2 romaine hearts, trimmed and cut into ½-inch ribbons
1 small bunch (4 ounces) watercress
2 cups shredded red cabbage
2 cups sugar snap peas, trimmed and sliced on the diagonal
1 English cucumber, chopped
1 cup peas
1 tablespoon Tessemae’s Lemon Garlic
1 pound large shrimp, peeled and deveined
coarse salt and freshly ground black pepper
1/2 cup toasted chopped hazelnuts
¼ cup chopped mint
1 pound strawberries, stemmed and quartered
½ cup Tessemae’s Honey Poppyseed, plus additional for drizzling
What you do
- Combine romaine, cress, red cabbage, snap peas, and cucumber in a large bowl.
- Prepare ice bath. Place ¼ cup water in a large skillet and bring to a simmer. Add peas, cover and cook for about 1 ½ minutes, then remove peas to ice bath. Drain peas on a paper-towel-lined plate, then add to bowl with lettuce mixture.
- Sprinkle shrimp with salt and pepper. Return pan to medium-high heat and add Lemon Garlic to pan. Add shrimp to pan in a single layer and cook until golden brown, about 1-2 minutes. Flip over and cook until opaque and cooked through, 1-2 minutes more.
- Add shrimp, hazelnuts, mint, and strawberries to bowl and drizzle with Honey Poppyseed. Toss gently, then divide among 4 bowls. Serve with more Honey Poppyseed.