You won’t find dinner salads in Europe or Asia but they’ve become very popular in the U.S. It’s a great way to get some raw vegetables (full of enzymes needed for digestion) and with the addition of whole grains and/or a protein, makes a filling and healthful meal. These salads are easy and fun to prepare. You can let your imagination go wild with limitless possibilities for delicious combinations. This will be the first of many dinner salad recipe entries.
(Wheat and gluten free, cow-dairy free, corn, soy and egg free, sugar free)
1 cup millet grain
Coconut oil
1.5 pounds large shrimp
2 limes (or lemons)
Olive oil
Sea salt
Black pepper
1 cup arugula
½ cup cherry tomatoes, sliced in half
½ cucumber, large dice
½ cup crumbled goat or sheep Feta cheese
¼ cup red onion, sliced thin
½ cup Kalamata olives
Toast millet in a pan, stirring constantly for a minute or two. Stand away from the pan while adding 2 cups water. Add 1 tsp salt and 1 – 2 Tbsp coconut oil. Bring to a boil, reduce heat to low and cover. Cook until all water is absorbed, about 15 – 20 minutes.
While millet is steaming, clean and de-vein the shrimp. Place in a bowl with the juice of 1 lime, a drizzle of olive oil, 1 tsp salt, and a grinding of fresh black pepper.
Place finished millet in a large bowl, separating and fluffing the grains with a fork. Let it come to room temperature.
In a sauté pan, add 2 Tbsp coconut oil and warm over a medium heat. Add shrimp and sauté for 2 – 3 minutes until the underside is opaque. Turn and sauté another 2 – 3 minutes, or until the shrimp are cooked through. Remove from heat and allow to cool to room temperature.
Add the fresh vegetables and Feta cheese on top of the millet. Place the cooked shrimp on top of the vegetables and cheese. Squeeze the remaining lime juice over the salad. Drizzle with olive oil and grind some fresh black pepper over all.
Serves 4.
