Yep, I like to call any salad that is less than 25% lettuce
and has 75% “stuff” a jumble. I just think it better describes the dish and
also it sounds more filling than a salad, right? The beauty of creating jumbles
for meals is they can be vegetable or protein centric or a combination of both
like the one below. Here is a recipe for Southwest Shrimp Jumble, a tasty salad
for those days when the weather starts to heat up…….
I like to combine both raw, grilled and roasted vegetables
into a jumble with a protein, in this case shrimp. You could use chicken in
this same recipe of vary the vegetables. Sometimes a jumble is a great way to
clean out the frig or use leftovers.
Southwest Shrimp
Jumble 4
servings
Shrimp, peeled, deveined 1
lb.
Olive Oil 1
T
Chili powder 1
T
Lettuce, spring mix 1
C
Cucumber, peeled & sliced ½ C
Grape tomatoes, halved 1
C
Grilled Asparagus, cut into 1/3’s ½ lb.
Golden Beet Slices, peeled & roasted 1 C
Orange* slices, quartered 1
orange
Carrots, grilled, sliced 1
C
Red onion, sliced ½
C
Avocado, chunks 1
Whole avocado
Salt & Pepper To
Taste
Dressing
Lime juice 2
T
Honey 1
T
Dijon Mustard 1
T
Rice Vinegar 3
T
Avocado Oil ¼
C
Procedures:
1.
Toss the shrimp in oil, and then season with
chili powder
2.
Place on a medium –hot grill and cook until done
– turn once, remove and cool
3.
In a large bowl place the Spring mix, cucumber,
grape tomatoes, grilled asparagus pieces, beet slices, orange slices, carrot
slices, red onion, and avocado
4.
Season with salt and pepper and toss well
5.
Add the cooled shrimp, toss again
6.
In a separate bowl make the dressing by adding the
lime juice, honey, Dijon and rice vinegar. Drizzle in the avocado oil and whisk
to emulsify
7.
Add enough dressing to the jumble bowl and toss well
– DO NOT OVER DRESS
8.
Check and adjust seasoning – serve
www.jwd-consultancy.com
