BBQ Shrimp Salad with Pear and Arugula

I love salads in summer. Cool and refreshing, they just hit the spot. This one has it all - the BBQ flavor we crave all summer long, crunchy pear and cucumber offset by smooth avocado and juicy tomatoes. Plus, everything gets tied together with a summery citrus vinaigrette. 

Ingredients: 

12 shrimp, large size

1 Tbs butter

1 Tbs bar-b-que sauce

2 cups salad greens or arugula

1 pear, seeded and sliced

1 avocado, sliced

10 cherry tomatoes

1/2 cucumber, peeled and diced

1/4 cup citrus dressing

for the dressing:

3 Tbs cup orange juice

2 Tbs citrus ginger honey

1 Tbs Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Heat a skillet with the butter over medium heat, adding the shrimp. Cook for about 2 minutes per side, until they turn pink. Add the BBQ sauce to the skillet and toss to coat. Divide the salad greens between 2 plates. Add 1/2 the pear, avocado, tomatoes, and cucumber to each plate. Top each with 1 - 2 Tbs citrus dressing and toss. Arrange the BBQ shrimp across the top of each salad. 

Serves 2

Stealthy Cooking Tip: I find this salad to be substantial enough for me. But - it's certainly not enough for everyone! Serve a basket of breadsticks along with this salad and you'll find it's definitely enough for either a hearty lunch or dinner. 

Puerto Rican Bean Salad

I love this recipe because it truly encompasses Stealth Cooking's philosophy. A friend brought a wonderful tasting bean salad to a potluck. When I asked her about it, she recalled its origins. Her daughter was celebrating her birthday in Puerto Rico, this salad was on the menu at the restaurant where she celebrated. This recipe celebrates family, a special occasion, and is healthy! Here is her recipe: "An assortment of beans and a lime dressing along with cilantro and avocado and that's it". Here's my interpretation based on the recipe she provided and what she served at the potluck that day. Enjoy!

Ingredients:

1 cup green beans, cut into 1 inch length

1 can cannellini beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 can black eye peas, drained and rinsed

1 cup yellow corn

1/2 cup celery, sliced thinly

1 carrot, peeled and diced

1/2 cup red onion, diced

1/2 cup red pepper, diced

1/2 cup lime dressing

2 Tbs cilantro, minced

1/2 avocado, diced

For the dressing: 

2 Tbs fresh lime juice

2 Tbs honey

1 tsp Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Fill a small saucepan with about 2 cups of water and bring to a boil. Add the green beans and cook about 1 minute, until the beans turn a bright green. Drain and rinse with cold water. Place the green beans together with the remaining ingredients into a large bowl. Mix together. Pour the dressing over the top and mix. Chill, then serve.

Serve 8 or more

Stealthy Cooking Tip: There's something about recreating a family recipe from a special occasion. It just sits right, delicious and especially nice when it's healthy, too!