Over the past year, I spent way too much money visiting our local Farmer's Market and wasted far too much produce because I can't help but buy too much. As a result, I decided to sign up for a local CSA produce delivery company. We get a mini-box for $25 a week and it comes with just enough stuff to keep us vegetable friendly for most of the week. We used ALL of it last week. Even the pea shoots (I was like, WTF do I do with pea shoots? Turns out they're great) and I wanted to share an amazing salad we tossed together for an easy dinner one night.
For the dressing:
2 Tablespoons rice vinegar
2 Tablespoons canola oil
1-2 teaspoons red curry paste (up to you on how spicy you want it)
1 teaspoon sesame oil
1 teaspoon honey
pinch of kosher salt
Whisk together and set aside until ready to serve.
For the salad:
1 pound shrimp (marinated in soy sauce, pineapple juice and sesame seeds)
1 large bag of mixed greens
1 handful of pea shoots or other Asian greens of your choice (watercress?)
2-3 medium radishes, sliced thin
1-2 medium carrots, cut into bite sized pieces, sliced thin
1 head broccoli, cut into bite sized pieces
1. Drizzle a medium sized skillet pan with a little bit of olive oil. Heat over medium-high heat.
2. Add shrimp to pan with just a little bit of marinade. Sauté, stirring frequently, until shrimp is curled and no longer pink, about 10 minutes. Remove shrimp from pan.
3. Add broccoli to pan and stir until bright green, but still slightly crunchy, soaking up some of the yummy marinade caramel left over from the shrimp cooking.
4. Combine the greens, pea shoots, radishes, carrots, broccoli and shrimp.
5. Pour dressing over salad and toss to coat everything!
Enjoy a great, healthy, light but hearty dinner! A few small slices of a fresh baguette would be amazing to soak up any left over dressing!
We had enough left over for me to take a small lunch and my salad stayed fairly crunchy.
