Summer Shrimp Salad

Summertime is all about fresh produce in my mind. Everything just tastes better when it’s freshly picked and you’re eating it on a warm sunny afternoon. Hubby and I have been eating this salad for weeks now. We make a big batch on Sunday night and it feeds us both for 3 days worth of lunches.

Neither of us have gotten sick of it yet, because we tend to tweak it based on what looks good at the store that week and what we have on hand. In general the flavors and textures are all the same but one week we had a half of a can of leftover black beans in the fridge. We threw those into the salad and it was still amazing. One week we subbed cilantro for the mint. It definitely gave the salad a different spin, but it was still amazing. One week I threw in some pumpkin seeds as well.

One of the best things about this salad is that it encouraged me to try a new food. Radishes. Growing up, my dad always had them in our garden, but I never liked them (not even sure if I had ever tried them). I took my first bite of a sliced radish a couple weeks ago and found out that I like them! Hooray for trying new things!

Now I have to tell you about this recipe. The original recipe is pretty complicated for a salad. Well, maybe not complicated, but definitely involved. Hubby and I have streamlined this process by taking a few short cuts. The major one being that we buy pre-cooked shrimp. Does the salad taste better when you cook the shrimp after marinating it? Yes. But is it a noticeable difference for the amount of time it takes? No.

The other major change that I made was the addition of quinoa. It’s just so hearty and good for you, that it really helps keep you full all afternoon after eating this salad. I’m printing the recipe how we make the salad below. Be sure to click through to get the original recipe if you’re interested. I also cut the oil out of the dressing to cut some calories. Feel free to throw some olive oil in with the other dressing ingredients if you’d like, but we really don’t miss it.

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Summer Shrimp Salad

Yield: Serves 6

Ingredients:

1/2 cup lime juice
3 Tbsp honey
2 cloves garlic, crushed
1/2 Tbsp fresh ginger, finely grated
Salt and pepper to taste
2 lb large cooked shrimp, peeled and cut in 1/2
12 oz snap peas, diced
2 cups bean sprouts
2 cups cooked quinoa
12 radishes, sliced
4 Tbsp fresh mint, chopped

Directions:

In a small bowl, whisk together the lime juice, honey, garlic, ginger, salt and pepper. Divide into 6 small tupperware containers.

Layer the remaining ingredients into 6 tupperware bowls. When ready to eat lunch, add the dressing to salad. Place lid on container and shake to coat everything with the dressing.

Recipe adapted from Cheeky Kitchen

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11 Responses to “Lime Cilantro Sweet Potatoes with Black Beans”

  1. #
    1
    Lauren — November 5, 2010 at 11:54 am

    This dish sounds great! I love sweet potatoes and black beans together, and the cilantro and lime sound like the perfect flavor additions.

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    2
    Fun and Fearless in Beantown — November 5, 2010 at 2:08 pm

    My fiance isn’t the biggest fan of beans so I try to “sneak” them into dishes and this looks a great recipe to try out!

  3. #
    3
    Eliana — November 5, 2010 at 6:16 pm

    I absolutely adore sweet potatoes but wud have never thought of flavoring them with cilantro and lime. This sounds like it would turn out super delicious.

  4. #
    4
    Kerstin — November 6, 2010 at 5:42 pm

    We always have black beans in the house too and they are just perfect with sweet potatoes too – yum!

  5. #
    5
    becksterslaboratory — November 7, 2010 at 12:37 am

    Oh dear, I never thought of pairing these 4 fave flavors together. Amazing : )

  6. #
    6
    Nutmeg Nanny — November 7, 2010 at 6:01 pm

    Yum! I love black beans and I also love that they are super good for you. I think this would be an awesome quick weeknight dinner!

  7. #
    7
    tobias cooks! — November 8, 2010 at 5:48 pm

    perfect combo of tastes. I would love to try this one.

  8. #
    8
    Boston Food Diary — November 9, 2010 at 2:35 pm

    Mmmm what a refreshing twist on sweet potatoes! These sound hearty and delicious!

  9. #
    9
    Carrie — November 11, 2010 at 7:01 pm

    What a great recipe and beautiful photo. Black beans and sweet potatoes (and cilantro, for that matter!) are a couple of my favorite foods, so I know that I’d love this!

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    10
    lacasitainspirada — November 14, 2010 at 6:20 pm

    Yum! I love black beans in salads. This sounds great!
    And great pictures, too!

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    11
    robinakagoatmom — February 28, 2015 at 7:18 pm

    Made a half recipe and loved it hot or cold! Took to a work pot luck and a hit with everyone. Thanks for another great recipe.

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