As much as I love traveling, it wears on me after a while. When I got back from Hawaii and Nashville I realized how great home life is. Here’s a list of things I missed while I was gone.
- Dicing onions. When you’re away for nearly two weeks living out of hotels, it’s the little things.
- Cooking in general.
- Staying in. Vegging out on the couch with Moses and Vienna while watching The Voice, Game of Thrones, and Fresh Off The Boat is officially my happy place.
- Taking out the trash. Is this weird? Maybe.
- Eating green things every day multiple times a day. I’m pretty obsessed with green stuff rn (right now).
- Perusing my own closet. It’s so nice to have variety and clean clothes!
- Being home alone. I forgot how much I like my place.
- Buying fresh flowers for the house.
- My car. This last one is huge btw, ‘cause I don’t necessarily like driving, borderline hate driving, but car, I missed you and should probably name you soon.
Of course, I’m sharing all of this while I’m out of town (again). I’m in Napa for a few days, but gosh was it nice to be home for a little bit. I baked cookies and cakes. Moses’ mom visited so we grilled and explored Los Angeles and beyond. I did a lot of hanging out and walking with Vienna. And I made this salad!
True story, when I was younger, my father trained me to make a restaurant worthy salad and even scored me in various categories like presentation, creativity, etc. So salad making is now kinda my jam. And right now, with the farmers markets exploding with spring produce galore, I find myself making a new salad every day!
Today I’m teaming up with Earthbound Farm and feedfeed to help celebrate National Salad Month. My salad is inspired by what’s available right now at the farmers market (here in Los Angeles) as well as my most recent trip to Nashville. Chef Jonathan Waxman demo’d an amazing sautéed shrimp salad during our KitchenAid blogger retreat and I left dying to make my own version. Hoping this salad is dad approved!!
SHRIMP, STRAWBERRY, AVOCADO SALAD WITH NO-MAYO GREEN GODDESS DRESSING
Serves 2 - 4
- 1/8 c. capers
- 2 Tbsp. olive oil, divided
- 2 Tbsp. canola oil, divided
- 3/4 lb. peeled, deveined shrimp
- 4 oz. savory arugula greens
- 2 c. sliced fresh strawberries
- 1 large avocado, sliiced
- 3-4 small purple heirloom carrots, sliced lengthwise
- Shaved parmesan
- Salt and freshly cracked pepper, to taste
- 1/3 c. fresh parsley leaves, loosely packed
- 2/3 of a leek stalk, sliced and cleaned, roots removed
- 2 cloves garlic, smashed
- 1/3 c. plain Greek yogurt
- 2 Tbsp. whole milk
- 1 Tbsp. tahini
- 2 Tbsp. olive oil
- Juice from 1 large lemon
- 1 anchovy fillet
- Salt and freshly cracked black pepper, to taste
- Heavy skillet
- Heavy duty blender
- Rinse capers and pat dry with a paper towel.
- Heat 1 tablespoon of olive oil with 1 tablespoon of canola in a skillet set over medium-high heat until it shimmers.
- Add the capers and cook for about 2 minutes or until they light brown and dry. Remove with a slotted spoon and transfer to a paper towel lined plate.
- Meanwhile, salt and pepper both sides of the shrimp.
- Add the remaining oils and heat until shimmering. Cook shrimp, in batches if necessary until cooked through, about a minute and a half on each side. Remove from pan with slotted spoon and set on plate to cool slightly.
- To assemble, start with greens and top with strawberries, avocado, carrots, shrimp, capers, and parmesan. Dress with green goddess dressing and toss gently.
- Serve and enjoy!
- Blend all ingredients except salt and pepper in a blender until smooth. Season with salt and pepper to taste. Transfer to a container with a lid and chill in fridge until ready to use.