Arugula Salad with Green Mix-ins and Sauteed Shrimp
Recipe type: Salad
Serves: 2
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.
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
  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.
Recipe by Lizs Healthy Table at