Farmer's Market Day & Grilled Shrimp and Strawberry Salad

Today I headed to the local farmer's market to get some strawberries and mixed greens to make a salad for dinner tonight. The strawberries are from Houser Farms and the mixed greens came from Reba's Ridge Farm. I also picked up some white radishes and bib lettuce. Below is the salad I made. It's a salad I normally eat when we go to Firebird's for lunch. I think it actually turned out better than when I eat out. Probably becuase of the great local produce! I am really getting into this farmer's market thing. Everything tastes so much better when it's local and in season.

Grilled Shrimp and Strawberry Salad

Ingredients:

Shrimp (larger shrimp is best)

Salt and pepper

Mixed Greens

Jicama - cut into sticks

Spiced Pecans

Sliced Strawberries

Goat Cheese Crumbles

Balsamic Vinaigrette Dressing

Preparation:

Clean, devein and remove tails from shrimp. Skewer shrimp and sprinkle shrimp with salt and pepper on both sides. Grill until done (Approxomently 3 minutes per side). While shrimp is grilling, toss all salad ingredients together in a large bowl and divide among plates.Remove shrimp from grill and divide evenly among plates, placing on top of salad. Enjoy!

Texas Two-Step

I made this salad last night and it turned out really well. I listen to the Martha Stewart Channel on Sirius Radio and got the recipe from a guest on the Living Today show. As with everything, I left out the onions. I don't eat onions. PERIOD. And I just noticed I forgot the shredded cheese. But it didn't tasted like it was missing anything, so I don't know that I would add it next time. I highly recommend this salad. It was SOOOOO YUMMY and super easy.

Texas Two Step Salad

(by Laura Pensiero)

Makes 4 to 6 servings

12 ounces torn Romaine lettuce leaves

1 cup black beans (cooked and drained or canned, rinsed and drained)

1 cup corn kernels (grilled and removed from the cob or canned, rinsed and drained)

1 cup diced roasted red peppers

12 ounces barbecue chicken cut into bite-size bits

6 ounces shredded reduced fat cheddar cheese

2/3 cup Chilled Avocado Dressing (see below)

Combine all ingredients in a mixing bowl and toss with dressing. Serve immediately.

Chilled Avocado

Makes 1 ½ cups

Pulp from 2 ripe avocados (about 7 ounces each)

1 tablespoon fresh lime juice

2 tablespoons minced red onion

¼ cup low-fat mayonnaise

pinch cayenne or more if desired

½ to ¾ cup water (more, if necessary to thin)

salt optional

1 tablespoon chopped fresh cilantro and/or ¼ teaspoon ground cumin

Combine the avocado, lime juice, onion, mayonnaise and cayenne in the work bowl of a food processor; pulse to blend. With the motor running pour the water through the feed tube, adding just enough to thin to a thick liquid consistency. Adjust seasoning with salt and chill until ready to serve.