Because sometimes, when you’ve been eating a lot of takeout and drinking way too much wine, your body finally taps you on the shoulder and is like, “Um, hello? Can we please have something light, fresh, and healthy today?”
That’s basically what my body said to me recently (or was it my liver?), and who I am to ignore that nagging internal voice that wants you to load up on high quality foodstuffs? So I whipped up this light but satisfying salad, and immediately felt better. What is it exactly? The perfect summer meal: shrimp sauteed in olive oil and lemon, mixed with freshly chopped raw vegetables, tons of herbs, and orzo pasta. Dress it in a light vinaigrette, and dig in. I like this dish because you can make the shrimp and orzo salad on its own and eat it as is, or pile it high on fresh greens (I love it with peppery baby arugula). The shrimp salad itself can be zhushed up with any veggies you have on hand, and you can swap out the herbs for whatever your favorites are. In my version, I used fresh tomatoes, basil, parsley, peppers, and a few other goodies, but I think this would be good with dill, sun dried tomatoes, and even summer corn. You can finish the salad with a little crumbled feta, or omit it if you’re being extra good.
We have a bunch of the shrimp and orzo salad left over, and it’s the perfect thing for a take-to-work lunch, or for a picnic with friends. Give it a try and let me know what you think! Here’s how to make it: Read more »