Summer Vegetable Salad

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Paleo, Salads, Sugar Free

Summer Vegetable Salad


This dish belongs at a garden party, where you’ll naturally be serving it while wearing all white.

It’s the perfect summer salad: light, crunchy, and colorful, with lots of fresh produce and seafood.

Plus, it includes common vegetables like cucumber, green beans, and tomatoes but also a few that are more rare, like artichokes and hearts of palm.

That means you’ll be able to impress at least a few guests at said party.

It also works as an easy, light summer dinner at home, but we always prefer a party.

INGREDIENTS

  • 4 ounces shrimp, steamed
  • 1 1/2 cups Romaine lettuce and baby spinach
  • 1/2 cup string beans, blanched
  • 1/4 cup grape tomatoes, sliced into halves
  • 1/4 cucumber, chopped
  • 2 artichoke hearts, sliced into quarters
  • 1/4 cup sliced into 1/2 inch pieces hearts of palm
  • 1/4 cup thinly sliced radishes
  • 1/4 avocado, sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1/4 lemon freshly squeezed lemon juice
  • to taste sea salt
  • to taste freshly ground black pepper

DIRECTIONS

  • Toss all ingredients together.
  • Mix vinegar, oil, lemon juice, salt and pepper and pour over salad.

WHY WE LOVE THIS RECIPE

Shrimp is a great source of protein and vitamin B12, a nutrient that many Americans are deficient in. And the rest of the dish is basically a colorful basket full of fresh veggies: tomato, radishes, artichokes, greens, green beans, tomatoes, avocado (okay, avocado is technically a fruit), and cucumber. Any recipe that packs in that much produce is a winner.



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