Shrimp and Nectarine Salad (Print Version)
Light, refreshing salad combining plump shrimp with ripe nectarines and mixed greens in zesty lime dressing.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Fruit
05 - 3 ripe nectarines, pitted and sliced
→ Vegetables
06 - 4 cups mixed salad greens (arugula, baby spinach, frisée)
07 - 1 small cucumber, thinly sliced
08 - 1 small red onion, thinly sliced
09 - 1 avocado, sliced
→ Dressing
10 - 2 tbsp extra virgin olive oil
11 - 1 tbsp freshly squeezed lime juice
12 - 1 tbsp honey
13 - 1 tsp Dijon mustard
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Garnish
16 - 2 tbsp fresh mint leaves, torn
17 - 2 tbsp toasted sliced almonds (optional)
# How to Make It:
01 - Toss shrimp with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a medium bowl until evenly coated.
02 - Heat a nonstick skillet over medium-high heat. Add seasoned shrimp and cook for 2 minutes per side until pink and opaque throughout. Remove from heat and allow to cool slightly.
03 - Whisk together extra virgin olive oil, lime juice, honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified and smooth.
04 - Combine mixed salad greens, sliced nectarines, cucumber, red onion, and avocado in a large salad bowl.
05 - Add cooled shrimp to the salad. Drizzle with prepared dressing and toss gently to coat all ingredients evenly without damaging delicate greens.
06 - Top with torn fresh mint leaves and toasted sliced almonds if desired. Serve immediately while shrimp are still slightly warm and greens remain crisp.
# Expert Advice:
01 -
- The unexpected magic of sweet nectarines against succulent shrimp creates this perfect little moment that makes everyone pause
- It comes together in under 30 minutes but looks like something from a restaurant patio
02 -
- Overcooked shrimp become rubbery and sad, so pull them from heat the second they turn pink throughout
- The salad needs to be dressed right before serving, otherwise the delicate greens wilt under the acidic dressing
03 -
- Room temperature shrimp cook more evenly than cold ones, so let them sit out for 15 minutes before cooking
- Taste a nectarine before adding it, and if theyre particularly tart, add an extra teaspoon of honey to the dressing