Summer is a great time to experiment with ingredients you’ve never thought about combining. This salad has that feel — a crunchy bite of surprising ingredients. I experimented with this salad a few times before coming up with this final combination of ingredients I’m sharing with you today. I debated whether or not to use salt so if you find that your taste buds crave a pinch of salt feel free to adjust to your liking. This salad is very unique and my entire family loved it including my very finicky nine-year-old boy.
The first time I made this salad I didn’t have balsamic, lime juice, or grilled shrimp, so the first batch was missing a little something. My hubby likes his salads a little on the sweet side, and although balsamic is not sweet, the addition of it enhanced the natural sweetness of the golden raisins.
The saltiness of the parmesan, the sweetness of the raisins, the tang of the balsamic vinegar and the added protein from the shrimp make this a simple summer salad perfect as a side dish or a healthy main course. Serve with your favorite chilled white wine or Prosecco.
½ cup sliced almonds – dry toasted
4 tablespoons extra virgin olive oil, divided
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
½ small red onion thinly sliced
8 tablespoons grated parmesan cheese, divided
3 tablespoons golden raisins
8 celery stalks, sliced
8 medium size shrimp, grilled
1 tablespoon sea salt
In a dry skillet add the almonds and toast.
In a large mixing bowl combine 3 tablespoons olive oil, juice of lime and lemon, balsamic vinegar, red onions, 5 tablespoons cheese, raisins and mix well. Add the sliced celery and combine.
Add the toasted almonds and chill for at least 1 hour or overnight.
Just before serving skewer the shrimp, brush with olive oil, and dust with sea salt. Grill for about 1 to 2 minutes on each side, remove from skewer, add to the salad and toss lightly.
Sprinkle with parmesan cheese if you like.
Written by Veronica / Photos by Veronica