Al Fresco Dining

Sunday nights call for a yummy salad that you can quickly throw together and eat outside with a glass of wine. Sounds good, am I right? Tonight we had this lemon pepper shrimp + cucumber salad. Which, if left up to me, would be on the menu at least once a week for the remainder of this heat wave. Keep reading below if you want to learn how to recreate this meal for yourself. Or if you just need a good read while finishing your glass of wine for the evening and have no intention of making this. Go ahead, I won't judge... 

For the shrimp:

Pan fry shrimp in a little coconut oil. Add salt/pepper/chili powder/red pepper flakes and lemon juice.  Add chopped red onions and cook those down as well.

For the salad:

Spiral cut a cucumber. Chop: grape tomatoes, kalamata olives, red peppers, and mint. Add lettuce, I prefer arugula. Feta cheese optional. 

For the dressing:

Mix grape seed oil, lemon juice, pepper, and a tiny bit of honey. 

Toss everything together in a large salad bowl and enjoy! 

Xo,

T.