This Northern California heat is definitely growing my repertoire of minimal-cooking dinners! I mean, sheesh. After a steamy day, the last thing I want to do is stand in front of a boiling pot of anything, no matter how delicious.
This salad is fabulous and refreshing on a warm day (or any day, really!). And the shrimp take just a few minutes in a skillet. Totally doable!
YIELD 4 servings
1 to 1 1/2 pounds shrimp
6 cups mixed greens
1 small mango, peeled and chopped
1/4 to 1/2 red onion, finely diced
1 medium beet, peeled and chopped
oil for sautéing shrimp
salt and pepper
2 cups thinly sliced fennel bulb (approx 1 medium bulb), optional
I suggest a citrus vinaigrette for dressing
1. Heat oil in saucepan on medium, add peeled shrimp and sprinkle with salt and pepper, and sauté for a few minutes, until pink and opaque - doesn't take too long, keep an eye out
2. Prepare mangos, onion, beet and fennel, and toss with greens
3. Dish up the salad and top with shrimp and dressing