shrimp and nectarine salad

The heat of summer is here and cool, refreshing salads will be my quick go to meal all summer long. Some of the best salads come from using up what I already have on hand. This is one of those salads. We have an abundance of peaches and nectarines during the peak of summer and I am always look for ways to use them.

This combination of shrimp, nectarines, avocado, butter lettuce, cilantro and Tessemae’s Lemon Pepper dressing is so simple, yet so delicious. Feel free to use this as your inspiration to create your own summer salad. If you don’t have nectarines, try using strawberries, blueberries, or mango. Don’t like shrimp? Use leftover grilled chicken, tri tip or salmon. Herbs can also be changed up to what you have available, try basil, mint, or parsley.

Don’t forget to tag me in your posts if you do give this “no recipe” recipe a try.

I order my Tessemae’s dressings on Thrive market. If you haven’t signed up yet, click on my link below for 25% off of your first order and 30 day free trial membership.

http://www.thrivemarket.com/foodfamilywine

Shrimp and Nectarine Salad
1 bag of lettuce
1 pound of cooked shrimp
2 nectarines, sliced
2 avocados, sliced
Handful of cilantro, chopped
Tessemae’s Lemon Pepper dressing

In individual serving bowls add lettuce
Top with shrimp, nectarines, avocados, and cilantro
Add dressing to your liking

Whole30, Paleo, Gluten Free, Dairy Free

Asparagus and Strawberry Salad with Creamy Vinaigrette Dressing

Strawberries and asparagus are beautiful right now and I pick both up almost weekly during this time of year. This is a refreshingly light salad that’s loaded with goodness.  I love the sweetness from the strawberries and the zestiness from the balsamic vinegar.  This salad is so versatile, feel free to add your favorite in season fruits and veggies.

**If you are a fan of adding cheese your salads, crumbled goat cheese, feta or gorgonzola would be an extra layer of deliciousness here.

Asparagus and Strawberry Salad
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 packages of mixed greens or spinach
1 bunch of asparagus, cut into 1 inch pieces
1 pint of strawberries, sliced
4 radishes, chopped (or 1/2 c chopped jicama)
½ C pecans or honey roasted almonds
Creamy White balsamic Vinaigrette, recipe below

Directions:

The first thing you want to do is blanch the asparagus.
Fill a large pot with water and bring to a boil over high heat.
Add 1 T salt to boiling water and stir.
Add the asparagus to the boiling water and cook for 2 minutes.
Remove asparagus from water with a slotted spoon and place in a large bowl with iced water to stop the cooking process.
After 1 minute, drain the asparagus and pat dry.

To make the salad place salad greens in a large bowl, add asparagus, sliced strawberries, chopped radishes, and pecans.

Top with the creamy vinaigrette.

Creamy White Balsamic Vinaigrette
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
½ C avocado oil or light olive oil
¼ C white balsamic vinegar
1 T honey (you can omit the  honey for Whole30 or substitute honey for real maple syrup or agave nectar for a Vegan version)
1 T Dijon mustard
1/8 t salt
1/8 t pepper

Immersion Blender Directions:
Place all ingredients in a mason jar or 2 cup measuring cup.
With the immersion blender at the bottom of the jar, turn on the blender and slowly move wand to emulsify the dressing.

Blender Directions:
Place all ingredients in the blender except the oil. Turn blender on low and start drizzling the oil into the blender slowly until the dressing emulsifies.

Paleo, Low Carb, Whole30 option, Vegan option, Gluten Free, Dairy Free, Soy Free, Grain Free

IMG_20180513_175006_265 (2)

Spinach and Citrus Salad

We are in peak citrus season and this salad is a must try.  This salad is so colorful and full of bright refreshing flavors.  The cinnamon vinaigrette adds an extra pop to this already beautiful salad. It was one of the recipes I made in my Whole30 cooking class last night and everyone loved it.

Spinach and Citrus Salad
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 5-ounce bag of spinach
1 5-ounce bag of arugula
1 cara cara orange
1 naval orange
1 blood orange
1 can hearts of palm, drained and sliced into rounds
½ C shelled pistachios
¼ C dried cranberries(juice sweetened) or pomegranate arils
2 T fresh mint, sliced

Dressing:
½ C olive oil
3 T white balsamic vinegar
½ orange, juiced
½ t cinnamon
¼ t ground coriander

Directions:
On a cutting board, cut ends off of each orange. Turn orange so it is laying on cut end and cut away the rest of the rind. Then slice each orange into rounds.

Make dressing by placing all ingredients in small bowl and whisk until combined.

In large bowl or platter, place spinach and arugula.
Add sliced oranges and hearts of palm.
Sprinkle with pistachios, cranberries or pomegranate arils and mint.
Drizzle dressing over salad and serve.

Whole30, Paleo, Vegetarian, Vegan, Gluten Free, Dairy Free

citrus salad

Waldorf Chicken Salad

Chicken salad is so easy to put together if you use a pre-roasted whole chicken, or leftover boneless skinless chicken breasts.  This recipe reminds me of a little cafe my mom and I would have lunch at when I was younger.  They had the best chicken salad, and I ordered it ever time.  The cafe is no longer around, but this chicken salad brings back all of those fun memories of having lunch out with my mom.  Most of the time, it was between shopping.

Waldorf Chicken Salad
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 roasted chicken, deboned and meat chopped
1 apple, peeled and chopped
2 ribs of celery, chopped
2 green onions, shopped
¼ C parsley, chopped
1 C mayo
1 T brown mustard
½ t black pepper
1/3 C chopped pecans, pistachios, walnuts, almonds or sunflower seeds
1/3 C raisins or juice sweetened cranberries
Salt to taste

Directions:
In a large bowl, add chicken, apple, celery, green onion and parsley. Add mayo, mustard and pepper. Stir to combine. (This can be done the night before and covered and placed in the refrigerator or up to a few days).
Add nuts and raisins before serving to keep them from getting soggy.
**I have found that cranberries and pistachios tend to hold up better for a few days than raisins and almonds.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Mango Slaw

I just love this colorful salad. It’s so bright and enticing, isn’t it? The crunch of the cabbage along with the sweet mango and hint of spice really makes this salad something special. It is so refreshing and easy to throw together and it will be a great side dish for your next barbeque. Summer is coming to an end, but this salad is great all year long.

Mango coleslaw
1 large mango, peeled and sliced
1/2 red cabbage, shredded
¼ C chopped chives
½ C cilantro, chopped
Dressing:
1 orange, zested and juiced
2 T EVOO
½ t salt
1 t red pepper flakes

Directions:
This is so easy to make.
I put all of the ingredients in large bowl and mix it up.
Add some extra chopped cilantro and chives for garnish.

Whole30, Paleo, Coleslaw, Salad, Gluten Free, Dairy Free, Nut Free