Spinach and strawberries are a classic combination when it comes to salads, but here – we’re taking that up a notch.
I almost skipped out on this week’s recipe for The Food Matters Project, and I’m so glad I didn’t. I’ve had a lot of craziness going on lately, between my trip to Louisville last week, catching up on work, and the ever-insane social calendar. I had a wedding last night, for instance – but I still found made the time to put this salad together yesterday so that we’d have dinner ready for the next couple of nights … and so that I could share it with you, of course!
Who doesn’t love a good main dish salad this time of year? It’s easy, it’s quick, and best of all … it’s bikini season-friendly!
It can be easy to fall into a salad-f0r-dinner rut once you find one you like. I tend toward arugula and store-bought rotisserie chicken with my go-to mustard vinaigrette during those extra-crazy weeks when I can’t even fathom putting more than 2 minutes of thought into dinner. This salad is a little more creative – and yes, it takes a bit more prep – but it’s still super-quick and easy.
Here’s the deal: Bed of fresh spinach. Spicy pineapple-strawberry-basil salsa. Grilled shrimp, feta cheese. And citrus vinaigrette.
And the best part about it is that, like so many of Bittman’s fabulous ideas, it’s totally flexible. Is mango looking good at the market? Bring it on! Feeling blueberries instead of strawberries? Go for it. You can put together any combination you like, making your decision on what it is you’re craving … or even what’s on sale.
On that note, you can also adjust your herbs accordingly. I love basil with strawberries, and I’m now discovering I also love it with pineapple. You can go with cilantro for a grassier note, or throw in some mint to shake things up. You can also omit the feta if you’d like – or substitute something else, like goat cheese. The options are endless!
You can find Bittman’s original recipe on Sarah’s blog food & frederick, and click here to see how the rest of the group fared!
- 1 teaspoon each orange zest, lemon zest, lime zest
- Juice of 1 orange, 1 lemon, 2 limes
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
- 12 ounces large or jumbo shrimp, peeled
- 1 pound strawberries, hulled and chopped
- ½ a pineapple, peeled, cored, and chopped
- ½ a red onion, chopped
- 2 serrano peppers, seeded and minced
- ½ cup chopped fresh basil
- 10 ounces fresh baby spinach
- ½ cup crumbled feta cheese
- To make the citrus vinaigrette, combine zests, juices, ¼ cup olive oil, and honey in a small jar. Shake to combine and season to taste.
- Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 – 3 minutes on each side, until opaque. Set aside.
- In a large bowl, combine strawberries, pineapple, onion, serrano peppers, and basil. Season to taste.
- Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and citrus vinaigrette. Serve and enjoy!
Strawberries and spinach are probably my favorite salad combo ever, but you really have taken it up a few notches
. I can’t wait to make this recipe. Prepped ahead of time it will make for some awesome, quick weeknight meals (that I will feel no guilt happily devouring).
Sarah recently posted..The Food Matters Project: Mexican-Style Fruit Salad with Grilled or Broiled Fish
Your salad sounds fantastic!
Lexi recently posted..HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE SALSA
Love the idea of basil and strawberries. Looks like we had a similar idea!
Elaine recently posted..Mexican Fruit Salad with Prawns and Tequila Lime Dressing
This looks so awesome, Sarah. Too bad i’m allergic to shellfish, but I could certainly see this with other grilled fish or chicken! Perfect for a warm weather meal– I’m trying it this week for sure!
Marcia recently posted..New Orleans Dressing and Marinade
I think I’m in love with your grilled shrimp salad… this sounds truly amazing. I say that alot for so many yummy dishes, but this one just makes me think of Hawaii… eating lunch under the sun with sand between my toes… love it!
Margarita recently posted..Mexican-Style Fruit Salad with Grilled or Broiled Fish
This looks fantastic. I love the idea of shrimp with the fruit salsa!
Alyssa @ Everyday Maven recently posted..The Food Matters Project: Grilled Salmon with Cucumber + Sweet Onion Salsa
Strawberries and pineapple sounds just right but as you said, this is a recipe open to each person’s favorites. I would love to make it again and again with the different combinations.
I like the addition of spinach.
Casey recently posted..Mexican Style Fruit Salad with Broiled Fish – The Food Matters Project
Your presentation is lovely. It makes me want to make shrimp for dinner tomorrow.
Mireya Merritt @MyHealthyEatingHabits recently posted..Tilapia Burgers with Tropcial Fruit Salsa
Looks yummy and perfect for warmer weather! Adding it to my menu plan ASAP! Thanks for sharing!
yes please! this salad sounds absolutely perfect to me Sarah.
Keely Marie recently posted..Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad
This looks so delicious! I like the idea of having a salad and adding various “dressings” on it, this way you’re not always eating the same thing. Grilled shrimp- yum!
Evi recently posted..Food Matters Project #16: Chicken in Green Salsa
The citrus fruit + serranos+ basil = a dressing I know I will love! Need to eat this for at least a week after last week’s indulgences.
LOVE this recipe! I’m ready to dive in–perfect for summer!
katie recently posted..Grilled Italian Sausage w/ Grilled Sweet Peppers
wow! it looks great!!!
yummie! it looks delicious! great pics!!! <3 http://artisamatteroftaste.blogspot.com/
Lisa recently posted..Inspiration – BOHEMIAN
I crave fun salads at this time of year and with the fruit salsa as a mix-in, this salad is more fun than ever before!
joanne recently posted..Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish {eat.live.be.}