When we lived in the north, the summer represented a time when you could get fresh produce at the Farmer’s Markets and farm stands. We are blessed to be able to have access to farm fresh produce year-round here in SW FL! With the Florida summer heat comes a decreased desire to heat up the kitchen, thus we love making salad for dinner!
Eating summer salads is a great way to get your veggies and fruits in! As you know, adding fresh produce to your daily meals provides many health benefits! Vegetables are low in calories, high in fiber, and contain many of the vitamins and minerals the body needs for optimal health and well-being! Eating 5-7 cups of vegetables and fruits each day will transform your health and maybe even your life! Remember, consume MORE vegetables than fruit and ketchup does not count!
The health benefits of eating more veggies are well documented, such as regular bowels, healthier skin, better weight, improved gut health, improved energy and mood, enhanced immune function, more rapid recovery, and reduced risk for development of various chronic diseases.
We are going to share one of our favorite recipes for Zoodle bowls! Now, feel free to use your imagination and make a bowl with your own favorites, but here is one of ours –
Zoodle, Shrimp, and Veggie Bowl:
What you need:
Salad:
- 2 zucchinis spiralized
- 1-2 tbsp EVOO
- 2 garlic cloves
- 8 or so mini peppers
- 2 ears of sweet corn
- ½ pint cherry tomatoes; halved
- ½ cup small fresh mozzarella balls
- 2 tbsp fresh basil; chopped
- 2 tbsp fresh oregano; chopped
- salt and pepper
- Shrimp: 1 pound raw peeled/deveined shrimp
- ½ tsp salt
- ½ tsp pepper
- ½ tsp smoked paprika
- ¼ tap cumin
- 4 tbsp butter
- 2 tbsp garlic; minced
What to do:
Spiralize the zucchini, place it on a towel, and cover with another towel. Let sit for at least 15 minutes to release moisture. Press to soak up moisture. Grill corn and mini peppers OR place in broiler in the oven on a baking sheet. Remove corn from the cob and deseed the peppers. (You can also use frozen corn, but grilled is so darn tasty!) Completely dry the shrimp after cleaning them. Season with salt, pepper, paprika, and cumin. Heat skillet and add butter. Add shrimp and cook on both sides. Stir in garlic. Remove from pan. Quickly toss your zoodles with a little olive oil and the garlic in the shrimp pan over medium heat for just a minute or two. Salt and pepper to taste. We like them barely cooked. Build your bowl! Place zoodles in a bowl, add tomatoes, fresh mozzarella, grilled corn and peppers. Top with shrimp and chopped herbs.
If you like dressing, we recommend “the green stuff” which is a blend of olive oil, fresh herbs, lemon juice/zest, and garlic with a splash of red wine vinegar whirled together in a mini food processor.