Grilled Shrimp & Nectarine Spinach Salad
This one doesn't need much explaining - grilled shrimp, grilled nectarines, bleu cheese, almonds, and a balsamic vinaigrette! There's no better way to start off a healthy summer than with this amazing salad!
Grilled Shrimp & Nectarine Spinach Salad
Makes 4 servings
INGREDIENTS [FOR THE VINAIGRETTE]
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- A squeeze of honey
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
INGREDIENTS [FOR THE SHRIMP]
- 1 lb raw shrimp, peeled & deveined
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
INGREDIENTS [FOR EVERYTHING ELSE]
- 3 nectarines, cut into wedges
- 1/2 tablespoon honey
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup sliced almonds
- 1/4 cup crumbled bleu cheese
- 10 ounces baby spinach
DIRECTIONS
~ Always read through the ingredient list & full directions first. Do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: nectarines. ~
- Mix all ingredients for the vinaigrette in a jar & shake them up. Set in the fridge.
- Heat grill or grill pan to medium-high heat.
- Wash the shrimp and pat dry. In a large bowl, mix the shrimp with the olive oil and spices.
- In a medium bowl, mix the nectarines with 1 1/2 of tablespoons olive oil and 1/2 tablespoon of honey.
- Grill your shrimp and nectarine wedges for about 2 minutes each side, until the shrimp is pink and opaque, and the nectarines have nice grill marks.
- Take your vinaigrette out of the fridge and give it a good shake to mix everything again, then assemble your salad! Start with a bed of baby spinach, then top it with the almonds, bleu cheese, grilled nectarines, and grilled shrimp. Drizzle with the vinaigrette and enjoy!