Peach, Tomato and Shrimp Salad
Recipe GLPRc1cae841434c7d
A bright and refreshing Mediterranean salad combining tender shrimp with sweet peaches, juicy cherry tomatoes, and peppery arugula. Dressed in a zesty lemon vinaigrette with a hint of shallot and red pepper, topped with crunchy pepitas for texture.
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Ingredients
1 unit Fresh lemon juice
3 tablespoons Extra virgin olive oil
1 pinch Sea salt
1 pinch Freshly cracked black pepper
1 unit Shallot, peeled and minced
1 pinch Crushed red pepper flakes
2 tablespoons Pepitas (pumpkin seeds), lightly chopped
½ pound Large shrimp, peeled, deveined, cooked and chilled
1 unit Yellow peach, ripe but firm
½ pint Cherry tomatoes, quartered
2 cups Fresh arugula
Directions
Prepare the vinaigrette by whisking together the fresh lemon juice, olive oil, minced shallot, salt, black pepper, and red pepper flakes in a small bowl. Set aside to allow flavors to meld for 5 minutes.
Halve the peach and remove the pit. Slice each half into thin wedges, keeping the skin intact for color and texture.
Place the fresh arugula in a large salad bowl. Pour about half of the vinaigrette over the greens and toss gently to coat.
Add the quartered cherry tomatoes, peach slices, and chilled cooked shrimp to the bowl. Drizzle with the remaining vinaigrette and gently toss to combine without breaking the shrimp.
Divide the salad among four serving plates. Top each portion with the chopped pepitas and serve immediately while the salad is fresh and cool.
