Sunday is usually a big day around here for the kids and I. We make snacks for the week, perhaps some exciting dessert or side dish, and we take a billion photos … but yesterday, with the soaring temps and humidity, we didn’t cook at all, save a quick, easy new coleslaw recipe that will appear on AmazingMoms later this month.
Still, even though I was totally not cooking yesterday, Paige pulled her pink stool up to the counter at lunchtime and said, “I help you, Mommy!” It wasn’t a question, it was a demand from a little girl who doesn’t care if her cooking job is measuring, mixing or just arranging the clean berries on a plate (yesterday’s job!). Sometimes, cooking with kids is just about being in the kitchen together, even if the result is an uncomplicated, easy lunch.
In any case, I don’t have an inspired Cooking with Kids-themed recipe today. But I do have this fabulous salad with an even more fabulous dressing. Like yesterday’s lunch, it’s uncomplicated but perfect.
It’s greens, half an avocado and some wonderful grilled shrimp. Drizzled with a fabulous homemade dressing that’s sweet and tangy all at once, it’s perfect. I found the dressing in the latest issue of Body + Soul. It will be eaten on repeat this summer — it’s fresh, light flavors are perfect for hot and humid days like this weekend … and even today when rain threatened all day.
For the shrimp, I bought raw, shell-on shrimp at Trader Joe’s that came butterfly-cut (just defrost before using). But you can prepare them at home as well (here’s an easy tutorial, if you want to do-it-yourself).
Grilled Shrimp and Avocado Salad with Asian Vinaigrette
8 cups salad greens, in bite size pieces
1 recipe Easy Grilled Shrimp (see left)
2 avocados, sliced
1/2 cup Asian Vinaigrette (see below)
Divide the greens among four salad bowls. Arrange 1/4 of the shrimp on top, followed by 1/2 an avocado each. Drizzle each salad with 2 tbsp Asian Vinaigrette.
yields 1 cup
recipe adapted very slightly from Body + Soul, May 2010
1/4 cup seasoned rice vinegar
1 1/2 tsp soy sauce
1/2 tsp Dijon mustard
2 cloves garlic, minced
1/4 tsp ground ginger
1/8 tsp red pepper flakes
1/3 cup olive oil
Add the rice vinegar, soy sauce, mustard, garlic, ground ginger and red pepper flakes to a small bowl. Whisk together until combined. Drizzle a thin stream of oil in, whisking constantly, until fully combined. Transfer to an airtight container, refrigerate and use within a week.