Do you like light, summer salads? If you do, then look no further than this Asian Shrimp Salad! Bonus points for this being a super easy recipe!
Long time readers won’t be surprised to find out that this Asian Shrimp Salad recipe originated from one of our Plated.com boxes. My husband and I love Plated to the point where even on the weeks that we don’t get a box, at least a few of the meals I make are originally Plated meals.
This one is a particular favorite since it takes our love of Asian flavors and mixes it with a healthy salad and protein. I also like this recipe due to that fact that it can be made on the grill which is my favorite way to cook in the summer. Oh yeah, it also has fresh mint which I absolutely love! Seriously, you can’t go wrong with this recipe!
Unless you already have skewers (which I don’t know how many of us do) I would recommend a grill mat (affiliate link) as an easy way to make these on the grill. If you don’t like to grill or don’t have a grill, these are just as easy to make on the stove top. Either the grill or the stovetop use medium high heat with the shrimp being on just long enough to turn opaque. Usually a couple of minutes on each side.
One other bit of advice, keep in mind that red onion has a strong flavor. I tend to like to keep my red onion to a minimum so I actually add the onion after I plate it so that I can control how much I add to each of our plates.
I hope you that your family enjoys this as much as Mike and I do!
I recently tried my hand at making Pineapple Strawberry Basil Chiffonade. When I first saw the name of this “recipe” (it’s in quotes because it’s so easy I don’t know that I can really classify this as a recipe) I thought it would be something fluffy or creamy due to the word chiffonade. I really didn’t know what a “chiffonade” was so I guess my mind went along the lines of chiffon. You know, that soft fluffy fabric. Yeah, I was way off!
It turns out that chiffonade is a French word for a chopping technique (thanks Wikipedia!). Basically you stack a bunch of basil leaves on top of each other, roll them up and then cut them so that you have ribbons of basil. Who knew?
So, they served this in our cafeteria at work and it was so yummy (an easy!) that I decided that this would make a good snack or side dish for the summer.
This is a guest post from my friend Jenny: Summer is full upon us and fresh summer salads are great to prepare in advance to have for an easy go-to side dish for several meals. I usually make several at a time to give some variety, including broccoli salad, potato salad,shrimp salad, and macaroni salad. When visiting my parents a few weeks ago, my mom made this fruit salad – it reminds me of a combination of apple salad and broccoli salad – and it’s wonderful. It didn’t last even two days!
We (and by we I mean mostly Mike) eat a lot of salad here at the Wonder Woman I’m Not household. Even though my husband can enjoy the same meal night after night, I do like for him to have some variety! I was pretty excited when the ingredients for this Grilled Balsamic Chicken Recipe came in one of our Plated.com boxes, I’m happy to say that it did not disappoint.
The one thing about this recipe that is a bit difficult is it calls for herbes de Provence. This product is available online or you can make it yourself (I’ve included the recipe below) but whatever you do, definitely add it to the grilled balsamic chicken as it totally makes the recipe. I do have to say that I got VERY excited on our recent trip to Europe when we were in the Provence region of France and they had it in every store I walked into. Now I’m wishing I’d have bought a bigger package of it!
Although the recipe calls for the chicken to be grilled (and it was delicious on the grill!) you could either bake it or fry it on the stove top, whatever works best for your family.
As you may know, to get out of our food rut Mike and I deciding to branch out and try food from Plated.com. Some weeks I pick our meals and some weeks I get really wild and let them choose our meals. This recipe for Roasted Carrots and Chickpea Salad was in a recent box where they picked the meals for us.
This was definitely a meal that was outside our comfort zone. Given that we are a meat and potato family a vegetarian meal is not our usual cup of tea. While I certainly can say this wasn’t our favorite meal (Mike wouldn’t eat more than a bite) it did have a nice flavor to it. After eating it for dinner the first night I took it for lunch the next few days. The Roasted Carrots and Chickpea Salad definitely generated some interest from those who know my usual eating habits!
Given that we didn’t love it I debated whether I should share the recipe with you. I decided to go ahead and share because it’s a really healthy recipe that taste pretty good. Even if I probably won’t make it again I thought there may be some readers who would like to try it.
This is another one of our Plated meals. I really enjoyed it and would make it for myself again but Mike wasn’t totally sold on it. To be fair, this was the second meal that I made and I don’t think he was really “into” the whole Plated thing yet. He’s since loved a couple of the meals so when I make this again for myself I’ll have him try it and see what he thinks.
As I’ve been trying these new dishes I’m surprised by the number of times that mint is used in the recipes. I was a tad bit apprehensive about topping this with meal with fried shallots and mint – come on, who would think that would be a pleasing taste combo! However, both the mint and the shallots really made this meal come together.
When I made this recipe I ended up burning my first try at toasting the chile so be careful. Fortunately I still had a portion that I had set aside so I was able to put the Thai chile in, just not at the level that the recipe called for.
This recipe was not spicy and serves two and took 30 minutes to prepare.