The salad of all seasons – Warm spinach salad with shrimps, langoustines and edamame with a ginger lime vinaigrette
La salade de toutes saisons – Salade tiède d’épinards, crevettes, langoustines et edamame, vinaigrette au gingembre et citron vert
Yes spring is on its way, well some days it feels like summer, then the following day the rain keeps pouring but I just want to believe spring is coming (never under estimate the power of denial), so I am starting to eat and experiment more salads dishes to get in that mood..but to be honest, it’s especially because my diet has been lacking raw leaves lately.
As much as I love San Francisco, I miss the four seasons, and not the two seasons of summer and winter like in some areas of the East Coast. The four seasons with four different climates, therefore a more gradual change of vegetation and variation of garde-robe (wardrobe). Here you go from wearing boots to wearing sandals, which is somehow radical, there is no springs clothes. It makes things easy at least.
This salad is not necessary “springy” nor “summery” since it doesn’t have any seasonal vegetables, but it’s very fresh and has a great combination of textures. The addition of edamame in salads is always a big pleasure, their delicate crunchy bites is delightful, and more so with a ginger-lime vinaigrette. I love to use avocado oil when combined with ginger, it’s as fruity as olive oil but not as strong and enhances the dressing without drowning the dish due to the powerful flavor of the ginger.
The other characteristic of this salad is that the shrimps and langoustines are mixed with the spinach while hot, so the spinach leaves get entangled with the seafood and become semi-cooked and lukewarm, therefore absorb the vinaigrette much better. Lukewarm spinach salads are my favorites.
Ingredients for 2
- 10 medium size shrimps
- 10 langoustine tales
- 1.5 cups baby spinach
- 1/2 cup edamame, shelled
- 1 inch ginger root, peeled and grated
- juice of 1 lime
- 2 tbs avocado oil
- cayenne pepper
- salt and pepper
For the vinaigrette, mix lime juice, avocado oil, ginger, cayenne, salt and pepper in a bowl. Stir all ingredients well.
Saute shrimps and langoustines tales in hot olive oil, add salt and pepper. Drain olive oil.
Mix edamame with spinach, add hot seafood to the spinach and vinaigrette. Toss well and serve.
- As good as it looks – Yams tartine with avocado mash, zucchini tagliatelle and edamame, grey lava salt
- Carrots part 2 – Carrot greens galettes with carrots and edamame saute, tahini-yogurt-lemon sauce
- Some kind of salad niçoise
- Shrimp and spinach bastilla
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Polenta cakes with spinach, feta and herbs, roasted red pepper coulis
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Edamame and mung bean fettucine with cabbage, peas and shrimps
- Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
- Molokhia with shrimps, Cairo style