Jay D's Bites: Cruciferous Crunch Shrimp Salad

by Aimee Tortorich

I don’t know about you, but I get tired of seeing the same salad creations. I wanted to put a nice spin on a salad that was not only delicious, colorful and flavorful, but also super healthy (especially with all of those holiday parties we’ve been going to). For a nice crunch, we switched up your normal greens for a cruciferous blend that would add a great texture and hold up to the dressing. We added some roasted sweet potatoes, quinoa, and shrimp to create this winner. This salad has all the right flavor, tang, texture and heat to leave a lasting impression.

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil

Preheat oven to 400º.

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.