Recipe by Kelsey’s Chef Javier Castro

Check out this delicious, healthy summer salad recipe from Kelsey’s Chef Javier Castro. Leave a comment below to tell us about your favorite summer salads. 

Ingredients

• Shrimp u-12, grilled - 3 each 
• Spring mix lettuce - 4 oz
• Roasted Corn - 1 oz
• Tomatoes, diced - 1 oz      
• Tomato Wedges - 3 each
• Popcorn Shoots - 1 oz
• Beet Sprout - 1 oz
• Vinaigrette - 2 oz (see below)

Marinade shrimp in olive oil lemon salt and pepper for 15 minutes. Place shrimp on the grill and cook until done set a side. Combine spring mix, roasted corn, diced tomato, popcorn shoot, and beet sprout in mixing bowl.  Drizzle Raspberry vinaigrette over top and toss.  Assemble the mixture onto plate.  Place the three shrimp around the base of the salad.  Place the three tomato wedges in between shrimp.  Top with left over popcorn shoots in center, and scatter beet sprouts over the salad.  

For Vinaigrette:

• Raspberries, fresh - 4 oz
• Red wine vinegar - 2 tablespoon
• Fresh thyme leaves picked - 1 teaspoon
• Shallots, minced -  1 teaspoon
• Honey - 1 teaspoon
• Olive oil - 1 cup
• Salt - 1 teaspoon

Add all ingredients to clean food processor except olive oil. Pulse to combine and scrape edges. Turn on and pour olive oil in steady to emulsify, season to finish.