Inspired by the homemade mayonnaise I made yesterday I decided to create a primal dressing for one of the many salads I will be eating over the next several days (see my post on my CSA farm share. I got the idea for the flavors in this salad one especially frantic afternoon a few weeks ago. I rushed into Whole Foods hoping to find a quick bite before my night class. I ended up with a delicious curry tofu salad. Unfortunately I am pretty sure it had loads of sugar in it. I added a small amount of agave nectar to the dressing here but if you want to make this 100% primal, it would be good without, too.
I frequently just defrost a few shrimp at a time to top a salad or go with some other vegetable dish. However, other sources of protein, such as chicken, steak, or pork tenderloin would go wonderfully with this salad as well, and might be less trouble depending on what you have on hand.
For the salad:
4 cups or more chopped salad greens (I used a mixture of spinach and red-leaf lettuce
2 large green onions, sliced thin
apple, cored, chopped
red bell pepper, chopped
1 large carrot, shredded
c. golden raisins
For the dressing:
2 tbs homemade mayonnaise
1 tsp curry powder
juice from half a lime
1 tsp agave nectar (this is optional I liked the little bit of sweetness this gave the dressing
For the shrimp:
10-12 raw shrimp, peeled and deveined (I used rather large ones, 12-15 ct/lb
pinch of sugar (again, optional. This gives the shrimp a nice, carmelized exterior
1 tbs coconut oil
Assemble the salad in a large bowl. Assemble the dressing and combine with the salad. Divide the salad among two large plates.
Mix the shrimp with the salt, pepper and sugar in a bowl. Heat the coconut oil on medium-high heat until very hot. Add the shrimp and cook for approximately 4 minutes, turning half way. Top salad with cooked shrimp.
Makes 2 large salads