Grilled Shrimp Salad with Spinach, Beet, Papaya, and Kiwi is my latest colorful, delicious and simple recipe I am pleased to share with you. Always remember to never deprive yourself at lunchtime. Your lunch should always be special. It should remind you that you are working hard to enjoy the little pleasures of life. You are making the big bucks so you can buy healthy ingredients to cook and consume. Did some of you frown when I mentioned making the big bucks? Come ‘on! Just a joke. But let’s be real, we work hard, we play hard and we must eat healthily – we must enjoy the best.
People (friends, family members, and readers) usually asked me how to make a simple salad. My response, you make it with what you have on hand and what you feel like eating on a particular day. Most of the times many of us eat with our eyes first then with the mouth. When I visualize a plate of food, I will imagine the taste and try to figure out either how it was made or how I can make my own version.
Usually, an idea is developed while looking at someone else’s creation. Or better yet, if you are like me, great ideas will come while showering – LOL. Have you ever had a full conversation with yourself in the shower? You are not crazy! Don’t believe what people say when you come up with your best ideas in weird places. We all have our ways and this is what makes each of us very unique. Like this particular dish, Grilled Shrimp Salad with Spinach, Beet, Papaya, and Kiwi.
Many people will say that many salad recipes take too long to make. My simple response to you would be, why do you go food shopping? We buy ingredients to make delicious meals and why should we make the same type of meals every week. Who wants to live a boring cooking life? Not me certainly.
There’s always some type of fruit in my household. And incorporating fruits in a salad in the best way for me to consume my daily vitamins. With this particular recipe, you can even make it for one person. Yes, you can if I can. This is how I do it.
I usually buy a good size ripe papaya, peel it, then cut in cubes and measure about 1 cup to add to multiple freezer bags for smoothies, shakes or frappes later. I sometimes leave a few cubes and will prepare a salad or even just eat them. This part is easy because all you have to do is plan accordingly to make the salad.
For the beet(s), I usually buy regular size beets that are easy to store and cook very quickly. The beet in the salad is roasted for about 40 – 45mins. You can check the recipe for Roasted Beets here if you would like. You can also boil the beet, but why remove most of the vitamin? Roast it, it is tastier.
Shrimp, the main ingredient. Just salt, pepper, garlic powder, and a little bit of lemon juice and you have succulent and juicy roasted shrimp. The kiwi, not much to do there. Just peel the skin off and slice. The baby spinach leaves, nothing difficult to do. When shopping at your local supermarket you can pick up a bag or container that has been thoroughly cleaned and washed to use. I usually re-wash mine before use – to be a little extra careful. Pickled onions, super easy to make if you wish to add them to your salad.
While the beet is roasting, all you have to do is slice the onion, add salt, sugar and red wine vinegar. Let the onion soak for about 30 – 45 minutes and you have pickled onions. You can even prepare this in advance.
Like as said before, do not deprive yourself. Eat well. My Grilled Shrimp Salad with Spinach, Beet, Papaya, and Kiwi, will leave you full and very happy. If you are worried about the amount of time it takes to make it, just keep thinking about how healthy this dish is and how your body will thank you for it.
- 15 - 18 large shrimp peeled and deveined
- Salt and ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1 medium red onion sliced
- 1/4 cup red wine vinegar
- Large pinch of Salt
- Large pinch of Sugar
- 2 - 3 roasted beets see recipe on how to roast beets here
- 4 cups papaya peeled and cut into cubes
- 1 tablespoon sherry or fig vinegar
- 1/2 tablespoon fresh lemon juice plus more if needed
- Salt and ground black pepper to taste
- 6 tablespoons extra virgin olive oil
- 4 cups baby spinach
- 4 kiwis peeled and sliced
- Clean peeled and deveined shrimp by rinsing in lemon water. Pat dry and season with salt and black pepper to taste. Add garlic powder and oil and set aside to marinate for 15 - 20 minutes. When ready, remove from marinade. On a heated griddle or a hot frying pan, roast each shrimp 2- 3 minutes on each sides
- In another small bowl, place sliced onion, red wine vinegar, salt and sugar. Mix well and let stand for about 30 minutes so the slices of the onion can soften. Drain liquid before serving.
- To roast the beets, cut both end and wash to remove any dirt. Dry beets, and with a knife carefully create a few non-deep slit onto the skin. Place beets in a large piece of aluminum foil paper. Drizzle a small amount of oil on top of each beet and sprinkle salt. Close tight and place on a baking sheet. Roast in an 415 degree Fahrenheit oven for 40 to 45 minutes. Remove and let cool before removing skin and slicing.
- To make the dressing, in a small bowl, whisk together sherry or fig vinegar, 1/2 teaspoon of lemon juice, salt and black pepper to taste and slowly add oil and continue to whisk constantly until smooth. Add additional seasoning if necessary.
- Spinach, make sure leaves are cleaned and thoroughly washed
- Peel and slice all kiwis and set aside.
- To plate the salad, arrange all of the above on a plate, drizzle dressing and serve immediately.
It is best to prepare the ingredients that will take the most time to prepare, for example the beets.