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Shrimp Salad with Hominy and Arugula

by Deedra Abboud in Salad
May 9, 2019 0 comments

My husband can eat the same salad everyday but interesting salads with a variety of flavors and textures are a must for me. With just my husband and me at the dinner table, I often substitute according to what I have on hand instead of making special grocery trips.

The banner picture is the finished salad and the top picture is the salad without the added pita chips and pomegrate seeds.

This recipe should have a vinaigrette dressing, slightly sweet is best. I used a superfruit bottled vinaigrette that I had on hand. It was a little too sweet for me so I added lemon juice and a dash of cayenne pepper. About 1/2 cup dressing and 1 squeezed lemon.

Serves 4.

Ingredients:

1 tbsp olive oil

3/4 lbs shrimp, peeled and deveined (I used cooked shrimp)

1 29-can hominy, rinsed and drained (I used a normal-sized can. Garbonzo beans/Chick Peas would work too.)

3/4 lbs cherry tomatoes, halved (I used 1 heirloom tomato, diced)

1/2 cup cilantro, finely chopped (I skipped it)

1 avocado, quartered and thinly sliced

3 ounces crumbled cotija cheese (I used cubed feta)

4 cups baby arugula, packed

Salt

Lime wedges or juice (I used 1 squeezed lemon)

Pita chips, optional (garnish)

Pomegranate seeds, optional (garnish)

Directions:

Since, pat dry, and season peeled and deveined shrimp on both sides – salt and pepper, if desired. Add 1 tablespoon of olive oil to a large saute pan over medium-high heat. Heat for a minute or so, then drop shrimp. Cook for about 1 to 2 minutes on each side until shrimp are pink and slightly fried. [About the same if using cooked shrimp.]

Remove from heat and transfer to large mixing bowl. Pour in half of the vinaigrette dressing. Toss to coat and let sit for a few minutes.

Add chopped cilantro [if using], thinly sliced avocado, and half crumbled cotija cheese [cubed feta for me] to the shrimp and hominy mixture. Fold in arugula.

Pure in remaining vinaigrette and toss to coat. Season the salad generously with salt and a squeeze of lime juice [or lemon juice].

Transfer salad to a serving platter, sprinkle with remaining cheese, and serve.

For additional color and crunchy texture, I also garnished with pita chips I had fried in olive oil as wells as pomegranate seeds.

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