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SKU
recipe_365_5469805
Crisp Coastal Salad
Awaken your senses with the spicy-cool sensations of TSTE®Ã‚® Coastal Blend combined with a kick of TSTE®Ã‚® Habanero Sugar. This fresh shrimp salad features crisp spring greens, accentuated by garden vegetables and topped off with a spicy, yet smooth vinaigrette.
Awaken your senses with the spicy-cool sensations of Coastal Blend combined with a kick of Habanero Sugar. This fresh shrimp salad features crisp spring greens, accentuated by garden vegetables and topped off with a spicy, yet smooth vinaigrette.
¼ cup Coastal Blend , divided
1 tsp. Habanero Sugar
¾ cup Organic Extra Virgin Olive Oil
1 tsp. Habanero Sugar
¾ cup Organic Extra Virgin Olive Oil
¼ cup ( ½ stick) unsalted butter
12 oz. pkg medium cooked shrimp
(tail-off, peeled, deveined, thawed if froz.en)
10 oz. pkg spring salad mix
1 avocado, sliced
½ cup baby carrots, cut into matchsticks
1 cucumber, diced
1 pt grape tomatoes, washed and halved
½ cup cooked fresh sweet corn (about 1 cob)
1 small red onion, sliced
¼ cup apple cider vinegar
12 oz. pkg medium cooked shrimp
(tail-off, peeled, deveined, thawed if froz.en)
10 oz. pkg spring salad mix
1 avocado, sliced
½ cup baby carrots, cut into matchsticks
1 cucumber, diced
1 pt grape tomatoes, washed and halved
½ cup cooked fresh sweet corn (about 1 cob)
1 small red onion, sliced
¼ cup apple cider vinegar
Prep Time
20 mins.
Total Time
30 mins.
Cook Time
10 mins.
Yield
4 servings
IN a medium frying pan, melt the unsalted butter over low heat.
ADD shrimp and 2 Tbsp. Coastal Blend into the pan with the butter. Sautè on medium heat until shrimp are cooked through and the majority of the butter has been absorbed (approx 3-5 mins.).
EMPTY spring mix into a large salad bowl. Layer with avocado, carrots, cucumber, grape tomatoes, sweet corn, onion, and then shrimp mixture.
MIX remaining Coastal Blend, Habanero Sugar, and apple cider vinegar. While vigorously whisking, drizzle in Organic Extra Virgin Olive Oil. Pour over salad before serving.
ADD shrimp and 2 Tbsp. Coastal Blend into the pan with the butter. Sautè on medium heat until shrimp are cooked through and the majority of the butter has been absorbed (approx 3-5 mins.).
EMPTY spring mix into a large salad bowl. Layer with avocado, carrots, cucumber, grape tomatoes, sweet corn, onion, and then shrimp mixture.
MIX remaining Coastal Blend, Habanero Sugar, and apple cider vinegar. While vigorously whisking, drizzle in Organic Extra Virgin Olive Oil. Pour over salad before serving.
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