Grilled Shrimp, Kabocha Squash and Amaranth Salad
Featuring tasty grilled shrimp and kabocha squad, this amaranth salad makes for a unique and flavorful recipe that your customers will be eager to try.
Ingredients:
- Culinaire Ventura Foods Italian Dressing - 2 oz.
- Signature Salad Blend - 2 Cups
- Cooked Amaranth - 1/2 Cup
- Kabocha squash, roasted, diced 1/2" - 2 Cups
- Roma tomatoes- diced 1/4" - 1/4 Cup
- Carrots, julienne - 1/4 Cup
- Cucumbers, diced 1/4" - 1/4 Cup
- Salt and pepper mix - 1 tsp.
- Grilled shrimp, tail on 16/20 - 5 each
Preparation:
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Season the shrimp with salt ,pepper and grill until the shrimp has a nice orange color and hold on the side.
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In a clean bowl toss all the salad ingredients together including the shrimp and toss gently with the dressing .
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On a serving plate, stack the squash and the Amaranth using it as a base of the salad and stack the greens atop creating height in the middle of the plate. Arrange the carrots, cucumbers and tomatoes around and on top of the salad.
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Place the shrimp at 12, 3, 5, 7, and 10 o'clock
Chef Tips: The protein can be interchangeable. Grilled firm tofu would be nice as well if vegetarian was the target.
