Curry Spiced Chickpea + Shrimp with Roasted Red Peppers and Sweet Vidalia Onions over Mixed Field Greens, Finished with a Creamy Mandarin Ginger Dressing. This salad is super flavorful and spicy! The heat is very nicely complimented by some delicious and cooling deviled eggs. Yum!
Ingredients (for 2 servings)
*All ingredients used are organic and free of any preservatives, dyes, vinegar, or conventional salt.
- medium bowl of mixed field greens
- 1 carrot, shredded
- 1/4 sweet Vidalia onion, thinly sliced
- 1/2 roasted red pepper
For Chickpeas + Shrimp
- 1/2 can chickpeas, drained
- 1 stalk celery, chopped
- 2 Tbsp avocado oil or fat of choice
- about 16 large frozen, pre-cooked shrimp
- 1 Tbsp curry powder
- 1 Tbsp coconut palm sugar
- 1/4 tsp. coriander
- 1/2 tsp. sea salt
- 1/4 cup soy-free Vegenaise with grapeseed oil (Or mayo of choice)
- 1.5 tsp organic apricot preserves (no citric acid)
- about 2 Tbsp mandarin orange juice (used from organic can of mandarin oranges in natural juice)
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- In a medium sized bowl, toss together the mixed field greens, onions, and carrots, then divide the mixture onto two large dinner plates or salad bowls. Top each salad with half of the sliced roasted red peppers.
- In a medium pot with a steamer basket, fill the bottom with water to right below the steamer basket. Cover with lid and bring to a boil. Toss in the frozen, precooked shrimp and steam, covered, for about 3 minutes. Remove from pan, and remove all tails. Set aside.
- In a medium sized saucepan over medium-high heat, heat the avocado oil and then sauté the chick peas and celery, stirring consistently for 2-3 minutes. Meanwhile combine all of the spices listed for the Chickpeas + Shrimp in a ramekin, and mix well. Generously sprinkle the desired amount of spices over the chickpeas and celery (Reserving about 1/2 Tbsp for shrimp), and stir to coat well. Allow to sauté for about 1 more minute, then set aside in a bowl to cool a bit.
- In the same pan that you just cooked the chickpeas, heat another Tbsp of avocado oil and add the steamed shrimp. Sprinkle the curry seasoning over the shrimp, toss to coat, then remove from heat to cool for a touch.
- In a small bowl, combine the mayo, ginger, salt, and apricot preserves. Mix well. Slowly add the mandarin juice while stirring, until you have reached your desired consistency
- Add a few spoonfuls of the curry spiced chickpea mixture to each salad, and then divide the shrimp among the two plates. Drizzle each salad with your prepared dressing, then you are ready to enjoy! This salad pairs very nicely with Deviled Eggs – which will be a recipe for later.