Harissa Shrimp & Radish Beet Salad with Yogurt Lemon Vinaigrette

(4 Servings)

Preparation Time: 10 minutes
Cooking Time: 30 hours
Total Time: 40 minutes

I’m sure many of you have made new years resolutions to eat healthy. Making a resolution is one thing, but sticking to it through 365 days of the year can be tough, considering a busy schedule at work, kids etc. I don’t chide myself when I maybe have a few cheat days in the month, but use some simple steps to get me to my goal. Sundays are usually farmers market days. We have a cute little farmers market on the Upper West Side where we buy local, organic produce and stock up for the week. I also try to cook with unique, colorful and vibrant ingredients. It just brightens up the day and motivates us to keep eating healthy.

We purchased these beautiful radishes (watermelon and purple radish) and golden beets in the market and decided to incorporate them in our cuisine of the month (Moroccan) . I’d say these are the stars of the dish rather than the shrimp. You could very well decide to keep the shrimp out of your meal if you desire. The final plate looked gorgeous and more importantly was as tasty as it looked!

Ingredients:

For the salad:

  • 12 no. large peeled shrimp
  • 1 no. watermelon radish
  • 1 no. Purple radish
  • 2 no. golden beets (cooked)
  • 4 cups arugula
  • 1 tablespoon harissa paste
  • 1 teaspoon lemon juice
  • ½ cup goat cheese
  • Almond flakes for garnish

For the vinaigrette:

  • 5 tablespoons plain yogurt
  • 2 tablespoons apple cider vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic chopped
  • ¼ cup extra virgin olive oil
  • Salt & pepper

Method:

For the vinaigrette:

In a food processor whisk together the vinegar, lemon juice, mustard and garlic. Whisk in the olive oil and yogurt for a smooth vinaigrette. Season with salt and pepper as desired.

For the salad:

If the beets are not cooked yet, drop in boiling water for around 30 minutes. Cool and remove the outer skin. Cut in four quarters and set aside. While the beets cook marinate the shrimp with harissa paste and fry on a medium pan with about 2 tablespoon of olive oil. Add in the lemon juice while frying.

Cut the radish in thin slices as shown. In a salad bowl mix all the salad ingredients and the vinaigrette if you like. I prefer my vinaigrette at the side. Plate the salad, garnish with almond flakes and serve.

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