Beet & Shrimp Salad

Makes 1 serving

Experience a burst of flavor with Beet & Shrimp Salad! Earthy beets and juicy shrimp unite in a deliciously unexpected combo, creating a salad that’s as bold as it is beautiful. Each bite offers a refreshing contrast of textures and tastes, making this dish a true standout at any table.

INGREDIENTS

4 ounces cooked, peeled shrimp , tails left on if desired
1 cup lightly packed watercress
1 cup cooked beet wedges
½ cup zucchini ribbons
½ cup thinly sliced fennel
½ cup cooked barley
2 cups lightly packed arugula
Fennel fronds for garnish

For the vinaigrette

1 tablespoon red- or white-wine vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt

INSTRUCTIONS

1. Arrange the shrimp, barley, fennel, zucchini, beets, and arugula on a big dinner dish.
2. Mix the oil, vinegar, mustard, shallot, salt, pepper, and vinegar in a small bowl and pour it over the salad. Add fennel fronds as a garnish if preferred.

This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here