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Three Super Salad Recipes

  • By Jessica Cerra
  • Published Apr 21, 2014
Photo: Sue Fan and John David Becker

Utilize seasonal produce to create these fresh and colorful salads.

Strawberry, Kiwi and Mint Chop-Chop with Roasted Shrimp

Spring fruit and a touch of fresh mint shine in this salad.

Heat oven to hi broil; put the oven rack on the second row from the top of the oven. Toss 20–24 peeled and deveined jumbo shrimp with 1 T extra virgin olive oil and a sprinkle of salt and pepper. Broil for 2–2½ minutes per side. In a large bowl, whisk together 1½ T olive oil, juice of 1 orange and juice of 1 lemon, 1 tsp agave and a sprinkle of salt and pepper. Reserve 1 T and toss the rest with 10 oz spring mix until evenly coated. In another bowl, gently toss 4 kiwis (peeled and sliced into coins), 1½ cups strawberries (sliced into coins), 1 Persian cucumber (ends removed and finely diced), 1/3 cup jicama (peeled and finely diced) and ¼ cup finely chopped fresh mint with the reserved dressing. Arrange the spring mix in a large, shallow bowl with the chopped fruit mixture over the top. Finish with the roasted shrimp.

RELATED – Recipe Of The Week: Citrus Grilled Salmon With Quinoa And Vegetable Salad

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FILED UNDER: Nutrition / Recipes

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