Servings: 8 as an appetizer 4 as an entree Preparation Time: 30 Minutes
Working at Growing Spaces for more than a decade has allotted me many exciting perks. The one I enjoy the most is having access to fresh produce, veggies, herbs, greens, and fruits all year round. For many years, I have walked into the Growing Dome, like it was the grocery store, at lunchtime and hand-picked my lunch. This shrimp and nasturtium salad is one of my favorite easy Dome Grown recipes.
We also have a vast variety of kale (none of which are sold in the local stores), one of the healthiest foods on the planet, loaded with tons of vitamins, antioxidants, & minerals not found in many other foods. It is the best way to power through your afternoon with a fresh, nutrient-rich, low-calorie, and, in this case, beautiful salad.
You can easily make this Shrimp and Nasturtium Salad vegan by omitting the shrimp, parmesan, and honey. I would also recommend reserving some dressing for your other salads (I like my salads lightly dressed).
Shrimp & Nasturtium Salad Ingredients:
25 nasturtium flowers
10-15 nasturtium leafs
10-20 large prawns or shrimp peeled & deveined
1 large lemon
8 cups of mixed greens and or kale from your Growing Dome
1 TBSP of fresh parsley
4 TBSP of dried cranberries
1/2 cup of shaved Parmesan
3 tablespoons of pine nuts
1 Tsp of coconut or avocado spray
1 TBSP of extra virgin olive oil
1/2 cup of Grape or Cherry Tomatoes
**Salt & pepper to taste
Shrimp & Nasturtium Salad Dressing:
2 large lemons
1 TBSP of white wine vinegar
3 TBSP of extra-virgin olive oil
1 TBSP of agave or honey
1 Tsp of Dijon mustard
Prepare – Shrimp & Nasturtium Salad:
First thing, marinate your shrimp in lemon juice. Juice the lemon, make sure to remove seeds. Add 1 tablespoon of quality organic extra virgin olive oil, 1 tablespoon of chopped parsley, and salt and pepper for about an hour. The longer, the better, but if you’re short on time, 30 minutes will do.
The next step is to heat a sauté pan with a couple of sprays of your choice of oil. I use avocado or coconut. Heat the pan. You want the pan really hot, enough to sear the shrimp. Drop your shrimp into a lightly greased pan, sear quickly on each side until bright pink. You can have this salad with cold or warm shrimp. If you want a completely cold salad, put the shrimp in the refrigerator for the next hour or so, or if I’m in a hurry, I put it in the freezer for about 10 minutes.
Combine all salad ingredients in a large bowl and toss with the vinaigrette. Then add the shrimp, chop the nasturtium leaves & add to the mixed greens. The blossoms will go on top of the salad with shrimp, tomatoes, and pine nuts. They are such a beautiful combination. The nasturtium flowers themselves are almost like a radish or horseradish. They are peppery, beautiful, full of nutrients, and they give the salad a wonderful new element that you can add to any salad of your choice.
Check out some of our other Dome Grown recipes.