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I rented an apartment in Paris for 3 months one summer and althoughI had a kitchen to cook, there were too many amazing restaurants to explore. One restaurant I went back to quite a few times served this incredible, fresh and beautiful salad. I decided to recreated it and named it the Rainbow Seafood Salad. Not only is it delicious, it’s really healthy and bursting with antioxidants to keep you looking young!

Start by prepping all of the ingredients. I shred my beets in the food processor. I find it to be less messy that way.

Take the lox out of the package.

Next I peel my citrus fruits. Some fresh ruby red grapefruit and sweet navel oranges. I like to use the ruby grapefruit as opposed to the regular grapefruit for the added color and I prefer the sweetness of red vs. the regular grapefruit.

I’m super excited for this summers crop of strawberries. I planted a container of strawberries with purple basil around the edge of a container this year. Fingers crossed it works out! Nothing like having sweet organic strawberries out of your own garden. I’d love to hear if you have any tips about getting the most out of your garden. You can share in the comments below. I’m sure other people would love to know too.

Shrimp is a staple in my freezer. It’s so versatile, and quick to prepare. Of course fresh is always better, but I find it a great source of protein to add to almost any dish.

You could choose just red peppers, but I thought it would be extra colorful to add all three.

RAINBOW SEAFOOD SALAD

2015-08-21 17:03:24

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Ingredients

1. 1/2 orange peeled and chopped
2. 1/2 grapefruit peeled and chopped
3. 1/2 red pepper chopped
4. 10 shrimp, cooked, peeled and chopped
5. 1/2 cup smoked salmon or lox
6. 2 cups mixed greens
7. 4 strawberries, sliced
8. 1/3 cup shredded beets
9. Garnish with chives, edible flowers and a pinch of alfalfa sprouts
10. Dressing
11. 1/3 cup olive oil
12. Juice of 1 large lemon
13. 2 tsp honey
14. 1 tsp dijon mustard
15. 1 small garlic clove minced

Instructions

1. In a small bowl, whisk together all the dressing ingredients. To mince the garlic, I used a garlic press so it's really fine. Store the dressing in the fridge. You will need to whisk/shake before using adding it to the salad.
2. Add orange, grapefruit, pepper, shrimp, salmon and greens to a large bowl (DO NOT ADD THE BEETS). Mix in dressing and toss. Plate it, and add the beets and garnishes on top.

By RAINBOW SEAFOOD SALAD

4- HOUR BODY GIRL https://www.4hourbodygirl.com/