The past few years, I haven’t really watched the Super Bowl. While I am not that big of a fan of football, I will still watch it if ‘my’ team (meaning the Patriots) is playing. I hope they win, but do I punch a hole in the wall or cry if they lose? No. If it’s the Bruins and the Stanley Cup…. well, that’s a different story.
This year, I used the Super Bowl as an excuse to eat about a thousand calories of fried goodness. Honestly though, I bet it was more like two thousand calories. The next day, I was in need of vegetables and healthy foods to unclog my arteries. This salad was the perfect fit! Homemade croutons, sauteed shrimp, and chopped avocado fit well with a homemade lemon vinaigrette. The dressing is good enough to make and use on any salad or as a marianade. Give it a try!
For the salad:
1 head romaine lettuce, chopped
1-2 roma tomatoes
1/2 bell pepper
1/4 of a medium onion
20 or so, medium sized shrimp, peeled
Parsley and dill
– Split the lettuce between two bowls (this will make two large salads, adjust according to need). Chop the remaining ingredients and split between the salads.
– Toss the shrimp with some lemon juice a generous pinch of dill and parsley. Heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp and sautee for a few minutes (my shrimp were on the small side, so they took only about 2 minutes).
– Top the salad with the shrimp and croutons.
For the vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice (freshly squeezed please!)
1 clove garlic, minced
1/2 tablespoon Dijon mustard
1/2 teaspoon coarse sea salt
1/2 teaspoon parsley
1/2 teaspoon dill
Coarsely ground pepper, to taste
– Mix everything together and whisk or use a jar and shake vigorously! Shake again before drizzling over the salad. Enjoy!