Shrimp & Nectarine Salad
Ingredients
- 1/3 cup orange juice
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons Dijon mustard
- 1-1/2 teaspoons honey
- 1 tablespoon minced fresh tarragon
- SALAD
- 4 teaspoons canola oil
divided
- 1 cup fresh or frozen corn
- 1 pound uncooked shrimp
peeled and deveined, 26-30 per pound
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 8 cups torn mixed salad greens
- 2 medium nectarines
cut into 1-inch pieces
- 1 cup grape tomatoes
halved
- 1/2 cup finely chopped red onion
Directions
- 1
In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
- 2
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
- 3
Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
- 4
In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.
Shrimp & Nectarine Salad
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About this Recipe
Looking for a refreshingly vibrant meal that bursts with flavor and color? This Shrimp & Nectarine Salad is your answer, combining tender shrimp with sweet, juicy nectarines for a dish that feels gourmet yet comes together effortlessly.
What sets this salad apart is the unexpected yet harmonious pairing of succulent shrimp and ripe nectarines, all brought together by a bright, zesty orange-cider vinaigrette. It's a symphony of sweet, savory, and tangy notes that elevates a simple salad into something truly special, offering a delightful contrast of flavors and textures in every forkful.
You can expect a salad that's incredibly light but satisfying, with perfectly cooked shrimp offering a delightful chew alongside the soft, sweet bite of fresh nectarines. The crisp, mixed salad greens provide a refreshing base, while the addition of corn, grape tomatoes, and finely chopped red onion adds vibrant pops of sweetness, acidity, and a hint of piquant crunch. The homemade dressing, with its fresh tarragon, lemon-pepper seasoning, and touch of honey, ties all the diverse elements together with a bright, herbaceous finish.
Feel free to swap out the shrimp for grilled chicken, seared scallops, or even a pan-fried firm tofu for a different protein. If nectarines aren't in season, ripe peaches or mangoes make excellent substitutes, offering a similar sweetness and texture. For a heartier vegetarian option, consider adding chickpeas or a medley of roasted summer vegetables. You can also adjust the amount of red onion to your preference for a milder or sharper bite.
This vibrant salad is ideal for a light summer lunch, a refreshing dinner on a warm evening, or even as an elegant side dish for a backyard barbecue. Serve it immediately to enjoy its peak freshness and the lively interplay of its diverse ingredients.