Friday, July 11, 2014

Refreshing shrimp, grapefruit and millet salad

This very refreshing shrimp, grapefruit and millet salad is absolutely perfect for hot, sunny days.

Not much to say about it, except it is very easy to make, wallet friendly and super healthy! If you do not like shrimp, you can absolutely replace the protein source by grilled chicken, tofu or grilled tempeh, or even roasted chickpeas.

This recipe can be adapted to a vegan diet.

Here is how you can make it too!

INGREDIENTS (4-6 people):
for the salad:
- 2 cups of millet
- about 1/2 lbs frozen raw shrimp (you can also use fresh, or already cooked shrimp, I just happened to have frozen raw shrimp at hand)
- 1 pink grapefruit
- 1 bunch of scallions
- 1 heart of romaine lettuce
- 1 bunch of radishes
- 1 large carrot

for the dressing:
- 1 tbsp raw granulated sugar (you can use brown sugar)
- 2 tbsp rice vinegar
- 2 tsp sesame oil (plus extra olive oil if you find it too lean, but I liked mine like that)
- 1 tbsp soy sauce
- 1 inch of grated fresh ginger
- 1 clove of garlic, grated
- 1 tsp sesame seeds

- cook the millet according to the package instructions and let cool until ready to use

- while the cooked millet cools to room temperature, prep all your veggies and fruits: slice the radishes, chop the romaine and green onions, julienne the carrot and pare the grapefruit segments

- bring about 1-2 cups of salted water to a boil in a skillet and boil the shrimp until cooked through (about 3-4 minutes), drain and peel the shrimp until ready to use

Note: you can cool the cooked shrimp faster in a bowl of water with ice cubes
- prepare the dressing: mix all the ingredients and set aside until ready to use

- when the millet and shrimp are cooled, assemble the salad in a large bowl and drizzle the dressing on top

Note: take a good look at this serving bowl guys, because the next day I broke it into a million pieces! This is the last time you will ever see this beauty :(
- enjoy!

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