I love keeping up with national food "holidays" because they bring me new ideas on what to make for dinner, which means less time and energy spent coming up with them on my own! With today being National Shrimp Day, I immediately thought of our Brussels Sprouts, Shrimp, & Sweet Baby Broccoli Salad created by local chef, Tony Baker.
I love that this salad is so different than the typical green salad. Instead of the standard bed of leafy greens, this salad has a base of blanched Brussels Sprout leaves and Sweet Baby Broccoli! If you've never blanched veggies before, simply drop them into boiling water for the prescribed time and then immediately immerse them in a bowl of ice water to stop the cooking process. (For Brussels, five minutes is the suggested boiling time and for Baby Broccoli, three minutes.)
This Brussels Sprouts, Shrimp, & Sweet Baby Broccoli Salad is one that has a great balance of sweet (with the Medjool dates and Sweet Baby Broccoli) and spicy (with the Cajun seasoning and chili lime vinaigrette). Every bite is packed with so many different, amazing flavors! Plus there's bacon...we can't forget the bacon.
Brussels Sprouts, Shrimp, & Sweet Baby Broccoli Salad
This recipe is an easy way to get excited about eating your greens! Show us how you're celebrating National Shrimp Day by sharing your dish with us on social media!
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