This light & healthy shrimp salad recipe from The New James Beard cookbook is a long-standing favorite! It’s elegant as a first course for a special spring event (Easter, Mother’s Day) but can also be enjoyed as a light meal on its own.
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When I was growing up my mother and her best friend took a girl’s trip one weekend to attend a cooking class hosted by the great James Beard. This recipe is one that they brought back and I can vividly remember her serving it as a first course for our family Easter dinner that year. It remains a family favorite to this day!
Orange, Onion and Shrimp Salad
- head of lettuce washed and dried
- 1 cup red onion thinly sliced
- 1 cup orange sections
- 2 pounds cooked shrimp
Arrange the lettuce in a bowl and top with the onion, orange, and shrimp. Add vinaigrette to taste. Serves 4.
NOTE: A variation of this recipe adds wedges of avocado!
Vinaigrette
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons wine vinegar
- 8 tablespoons fruity olive oil
Mix all vinaigrette ingredients then taste to see if more oil or vinegar is needed. This basic dressing can be flavored with chopped herbs, shallots, green onion or mustard according to preference and the ingredients of the salad.
We’re all cooking at home a lot more these days! I hope you enjoy experimenting with some new recipes and that you’ll give this light & healthy shrimp salad a try. For another springtime favorite, check out this post. Until next time…stay in, stay healthy.
