It’s the end of May and I’m beginning to swim in the great green goodness of spring and summer.
Winter has been long.
Bright sunshiney days, clear blue skies, and good green foods in every way.
It’s not that I don’t enjoy greens year round, I’ve just found myself more immersed than usual in this season’s selection of victuals, and at quite an early rate.
Oh, and shrimp are little “swimmers” too, so I had to get in at least one wordplay today.
Swimming in Green Salad
2 tsp. extra virgin olive oil
5 oz. wild caught salad shrimp (fresh or frozen – I used frozen)
2 cups chopped asparagus
sea salt and pepper
1 cup mixed salad greens
4 green Castelvetrano olives
Scent of Cilantro Dressing
1 large handful of fresh cilantro
1-2 tsp. Florida Sunshine sea salt
3 Tbs. coconut vinegar
1 Tbs. extra virgin olive oil
All of these measurements are approximate. I simply threw everything in the high speed blender and pureed until just perfectly smooth.
Heat oil over very low heat. Add asparagus and shrimp. Cover and allow the shrimp to release their juices. Add salt and pepper, continuing to stir to ensure no sticking. Remove lid and allow all the juices to evaporate.
Allow to cool slightly.
Toss with salad greens and olives and drizzle (or douse) in dressing.
It’s green. It’s good.