Wednesday, February 5, 2014

Shrimp and Cucumber Brunch Salad

Brunch is my JAM! A decadent brunch buffet is one of the best treats I can think of. I happen to be in love with many of the dishes on the Paulo and Bill's brunch buffet, but one of my favorites is a shrimp and cucumber salad that they don't even list on the website. Apparently they don't think as highly of it as I do. This is my spruced up version.

Shrimp (boiled until just pink and cooked through, then ice bath 'em)
Cucumber, peeled and seeded
Tomato, seeded
Yellow bell pepper, roasted and cooled
Baby greens

4-5 tbsp Olive oil
2-3 tbsp Red wine vinegar
1 tsp Honey
1 clove Roasted minced garlic
1/4 tsp Onion salt
1/2 tsp Garlic salt
1/4 tsp Oregano
1/4 tsp Thyme
1/4 tsp Basil
1/2 tsp Parsley
1/4 tsp Black pepper
Pinch Red pepper flakes

For the dressing, combine all of the ingredients in a lidded container, and shake it like crazy. Then chop/cube all of the salad ingredients into about 1/2 inch - 1 inch pieces. I like to chop the greens too so that it mixes in well. Combine everything in a large bowl and coat it in the dressing. Cover and put it in the fridge for about 2 hours (enough time to get really cold and marinate), and then serve cold (in a beautiful hand-painted bowl from Algeria that you got as a Christmas gift).

And I tell you... GOOD GERTY, THIS IS AMAZING. I want to eat this every day. It is crisp and tangy and fresh and freaking awesome. The avocados limit the amount of time that leftovers will stay good, but that just means you have to eat it all faster.

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