Summer Shrimp Salad
Looking for something tasty and light? Summer’s a great time for salad (although, any time is great for salad)! Shrimp makes it a little more unique, especially when it’s tossed in Tone’s® Southwest Chipotle Seasoning.
Ingredients
For the Shrimp
- 1 tbsp Member's Mark™ Olive Oil
- 5 16/20 Shrimp
- ½ tsp Member's Mark™ Sea Salt
- 2 tsp Tone's® Cilantro Lime Seasoning
Tone's® Cilantro Lime Dressing
- 1 tsp Sugar
- 1 tbsp Heinz® White Vinegar
- 1 tsp Tone's® Cilantro Lime Seasoning
- 3 tsp Members Mark™ Olive Oil
For the Salad
- 1½ cups Baby spinach
- 1½ cups Mixed Greens
- ¼ cup Sliced red onion
- 5 Sliced strawberries
- 1 Avocado, diced
- ¼ cup Blue Diamond® Toasted Almonds
- 1 Sliced lime, for garnish
Instructions
- Slice and devein the shrimp, then rinse. Heat olive oil in a skillet over medium heat. Once the oil begins to heat, place the shrimp in the skillet. Sprinkle the shrimp with salt and Tone's® Cilantro Lime Seasoning. Continue to cook shrimp until they are tender, but not tough. Remove the shrimp from the heat.
- To make the dressing, place sugar and white vinegar in a medium bowl. Stir until smooth. Stir in Tone's® Cilantro Lime Seasoning and olive oil. Whisk until the mixture becomes slightly frothy and creamy in appearance. Set aside.
- Place baby spinach, mixed greens, red onion, strawberries, diced avocado, and toasted almonds in a large bowl. Toss with the Tone's® Cilantro Lime Dressing until all ingredients are coated. Toss in the shrimp. Garnish with lime slices.