This is a new one! I guess we were feeling pretty summery when we decided to throw this fresh salad up on the menu. It’s uncharted waters for sure, but as you know, we like to mix it up here. Tonight’s salad features two of our favorite fruits and veggies- the mighty cucumber, and the pineapple. Amazon on their own, but what happens when you put them together? Well, we learned, and you’re about to find out. Basically, it’s a salty sweet adventure. So freaking good. What else is going on in this little bowl of goodness? Well, quite a lot to be honest. Cherry tomatoes, shaved veggies, and crunchy cabbage bring some amazing texture contrast, a smattering of microgreens on top packs the superfood punch, and roasted pepitas give the crunch that we never knew that we needed. It’s a really good salad- but that’s not all. The icing on the cake (weird analogy, but whatever) is the dressing. Roasted green chile vinaigrette is one of our favorites, and the way that it plays with the sweetness of the rest of the ingredients is absolutely magnificent. To prepare this salad, simply dress it up with the roasted green chile vinaigrette, give it a season with some salt and pepper, and enjoy!!!

If you got citrus poached shrimp:

Good call! This salad was screaming for some shrimpy goodness on top. Shrimp may not be a necessary ingredient hre, but it is definitely a bonus! So, reheating the shrimp… Quite honestly, I’d go for the grill- I think we’ve got reason enough to fire that puppy up. You can also just broil them, but I really think that grilling is the way to go. The trick is to heat the shrimp up very fast, with very hot, direct heat. A blowtorch would work too. For grilling, give them a quick 1-2 minute sear on each side- just to warm them up. For broiling, spread out in an even layer on a sheet tray lined with aluminum foil, and broil for 2-3 minutes till heated through. Once they’re hot, scatter them on top and dress up that salad!