Arugula Salad with Green Mix-ins and Sautéed Shrimp

April showers bring May flowers (and here in New England, there’s even a bit of snow mixed in), but spring time also brings lots of green fruits and vegetables to the market and to our tables. Green is great, because green means fiber and important nutrients like vitamins, minerals, and antioxidants. This Arugula Salad with Green Mix-ins and Sautéed Shrimp is a celebration of all things gorgeous, green, and nutritious. For the green, I call for arugula, Brussels sprouts, green apples, avocado, English cucumber, and parsley, and I add plump sautéed shrimp for satisfying protein.

There are lots of textures and flavors happening in this salad bowl. Crunch from the sliced Brussels sprouts and cucumber; creaminess from the avocado; and a juicy burst of crisp from the apple.

If you’re a fan of making homemade salad dressings or you’re looking for a simple, all-purpose dressing that’s easy to make, you’re going to want to check out the dressing in this recipe. It’s my go-to dressing, and I make simply with evoo, lemon juice, Dijon mustard, balsamic vinegar, garlic, honey, and S & P. If you prefer shallots to garlic, make the swap. Same goes for maple syrup and honey. Either works wonders in a dressing and provides a nice balance.

I recently made this recipe during a Facebook LIVE for the Produce for Better Health Foundation. Tune in if you want to watch me make it or cook along!

Arugula Salad with Green Mix-ins and Sauteed Shrimp

 

Author: Liz Weiss

Recipe type: Salad

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This salad celebrates spring with a medley of green fruits and veggies including peppery arugula, crunchy sliced Brussels sprouts, crisp green apple, and creamy avocado. Assemble and serve for dinner or omit the shrimp and serve as a side dish. The dressing makes enough for four salads; leftover dressing can be stored up to two weeks in the fridge. You can easily double the recipe to serve four.

Ingredients

For the Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced
• Drizzle honey or maple syrup
• Kosher salt
• Freshly ground black pepper

For the Salad:

• 1 tablespoon extra virgin olive oil
• 8 ounces frozen shelled and deveined shrimp, thawed
• 3 cups arugula
• 4 large Brussels sprouts, trimmed, outer leaves removed, cut in half lengthwise, and thinly sliced (1½ to 2 cups)
• 2-inch piece English cucumber, sliced in half and cut into thin half-moon shapes
• ½ avocado, peeled and diced
• ¼ small green apple (Granny Smith), cut into ½-inch dice
• A generous handful of fresh parsley leaves

Instructions

1. To make the dressing, place the olive oil, lemon juice, mustard, vinegar, garlic, honey, and salt and pepper to taste in a small bowl or Mason jar. Whisk to combine or secure the Mason jar with a tight-fitting lid and shake to combine; set aside to let flavors mellow and meld.
2. To make the salad, heat the oil in a large nonstick skillet over medium heat. Add the shrimp and cook until golden and cooked through, about 3 minutes per side. Set aside.
3. Arrange the arugula, Brussels sprouts, cucumber, avocado, apple, and parsley evenly between two dinner-size salad bowls. Top evenly with the cooked shrimp, and drizzle with 1 to 2 tablespoons salad dressing.

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