Print Recipe
5 from 1 vote

Peaches and Kohlrabi Summer Salad with Chipotle Shrimp

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 413kcal
Author: Jessica Randhawa

Ingredients

  • 7 oz arugula, or fresh baby kale
  • 1/4 cup carrots, shredded
  • 1 English cucumber, sliced
  • 2 radishes, sliced
  • 1/2 cup fresh pea
  • 2 peaches, pitted and sliced
  • 7 strawberries, sliced
  • 1 large kohlrabi, chopped into matchsticks
  • 2 tbsp chives, chopped
  • 1/4 cup feta, crumbled
  • 3 green onion, chopped
  • 1 avocado, sliced

For the Shrimp

  • 3 tbsp butter
  • 2 chipotle chilies in adobe sauce, diced
  • 2 tsp adobo sauce
  • 1/3 cup dry red wine
  • 3 cloves garlic, minced
  • pinch of salt
  • 1 lb large shrimp, thawed

Instructions

For the Shrimp

  • Preheat oven to 400 degrees
  • In a small saucepan over medium heat melt the butter. Add the diced chipotle chilis, adobo sauce, red wine, minced garlic and salt. Bring to a low boil and reduce heat to low. Simmer for 2-3 minutes and remove from heat.
  • Meanwhile, as the sauce simmers, spray a large glass baking dish with nonstick cooking spray. Add the shrimp. Carefully pour chipotle sauce over the shrimp and stir with the shrimp. Bake for approximately 10 minutes, or until the shrimp are just cooked through.

For the Salad

  • With all ingredients chopped and prepared, build your salad. In a large salad bowl start by tossing together the arugula, carrots, cucumber, sliced radish, peas, sliced peaches and strawberries, chives, feta and green onion.
  • Serve with the shrimp in the salad or on the side.

Nutrition

Calories: 413kcal | Carbohydrates: 26g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 317mg | Sodium: 1534mg | Potassium: 1037mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3525IU | Vitamin C: 71mg | Calcium: 348mg | Iron: 4.6mg
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