The Daily Balance

As I sit here typing this, knowing that I have a full day of work ahead of me, I feel really good knowing I took a bit of time this weekend to make tonight’s dinner! I always say I’m going to prepare food for the week over the weekend, but we all know how that goes — right? Things come up! Like wanting to watch a movie on Sunday night instead of spending an hour in the kitchen… (hello, Road Trip! – ha, I hadn’t seen that movie in forever!)  Well, last night I was able to accomplish both! And I feel amazing knowing that all I have to do for dinner is open the fridge. So what’s on the menu, you ask?

Shrimp summer salad.

You’ll need:

• 2 lemons
• 1 lb shrimp (peeled and deveined)
• 1/2 to 1 cup fresh dill – to taste (chopped)
• 1/2 to 1 cup fresh parsley – to taste (chopped)
• 1 cucumber (chopped)
• 1 red onion (chopped)
• 1 package of cherry tomatoes
• 10-15 stalks asparagus
• 3/4 lb feta cheese
• extra virgin olive oil
• salt and pepper
• 3/4 lb orzo (optional)

Preheat oven to 400 degrees.

Spread shrimp in an even layer over a cooking sheet. Drizzle with extra virgin olive oil and toss to coat. Season with salt and black pepper. Cook for 5-6 minutes. (DO NOT overcook)

Spread asparagus on a separate baking sheet and drizzle with olive oil. Bake in oven for 5-8 minutes.

Let shrimp and asparagus cool to room temperature.

In the meantime, combine cucumber, tomatoes, red onion, dill, parsley and feta. Add the juice of two lemons. Toss well. Add 1 tablespoon of olive oil. Toss well. Once cooled, add shrimp and asparagus (chop asparagus spears into thirds).

Season with salt and pepper, to taste.

Serve at room temperature.

This dish will keep for several days in the refrigerator, so enjoy it chilled as a refreshing summer salad.

If you’d like to bulk up the dish a bit, add orzo. Cook the orzo, according to the directions on the box. Add 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper. Combine with shrimp and vegetable mixture.

Shrimp summer salad (bird's eye view)

Shrimp summer salad

This is one of my favorite summer dishes. It’s so easy, but tastes like you spent hours in the kitchen! It would be a great dish to bring to a Fourth of July cookout. Since it’s served at room temperature, it’s very low maintenance. Enjoy!

I enjoyed cooking this dish next to a bouquet of flowers I bought for myself this weekend. They brighten up my kitchen and make me smile — I feel so domestic! (better fix that ASAP! )

Pretty flowers

Beauty is simplicity

What is your favorite summer dish? Do you prepare your meals for the week over the weekend, or take it day-by-day?

12 Responses to “Make it – Shrimp Summer Salad”

1. Betsy said:

   That is a great looking salad, thanks for posting the recipe! And I love Gerber Daisies. My friend recently started buying herself flowers to brighten up her room, and I think it’s a trend that I need to catch on to.

   Posted on June 29, 2009 at 10:35 am | Reply
2. Menden (Skinny Menny) said:

   Yum yum yummmmm! That looks really good.

   I love Road Trip too! Such a silly movie

   I don’t usually prepare meals for my week on the weekends, as we’re usually cooking/entertaining other people on Sundays! But I always make sure to make enough to have leftovers…

   Posted on June 29, 2009 at 12:23 pm | Reply
3. Sagan said:

   Looks delicious. I feel so accomplished when I make a proper meal like that.

   The flowers are beautiful. I like to prepare my meals at the beginning of the week, or at least think ahead a few days to decide what I’ll eat.

   Posted on June 29, 2009 at 1:09 pm | Reply
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   Posted on June 29, 2009 at 2:16 pm | Reply
5. Jessica said:

   That salad looks delicious! I must make it!!! Great post lady, thanks for sharing!

   Posted on June 29, 2009 at 3:52 pm | Reply
6. Jenny said:

   perfect summer meal! thanks for sharing, girlie:)

   Posted on June 29, 2009 at 4:07 pm | Reply
7. Jessie said:

   that looks wonderful, perfect for a 4th of july outing!

   Posted on June 29, 2009 at 6:42 pm | Reply
8. Meghan said:

   Looks like a great salad. I loved grilled plain shrimp and veggies with lemon and olive oil in the summer.

   Posted on June 29, 2009 at 8:54 pm | Reply
9. Pink Foodie said:

   Wonderful use of vegetables.

   Posted on June 30, 2009 at 2:40 am | Reply
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11. Caitlin said:

    I love shrimp and asparagus but have never had together as a salad. This looks yummy!

    Posted on June 30, 2009 at 2:17 pm | Reply
12. s. stockwell said:

    We are going to make this one today!! best, s

    Posted on June 30, 2009 at 2:21 pm | Reply