Light meals are few and far between in the holiday season. Tomorrow morning we’re prepping a pork roast for an all day, slow cooked, glorious stew…light it is not. So, to balance the scale, we made shrimp tacos with a fruity salad. I’ve been wanting to try a raw Brussels sprout salad, so this was my chance.
How nifty that you can eat Brussels sprouts without cooking them? The tricks are to thinly slice the sprouts, cutting out the tough center, and dressing them at least 20 minutes before serving.
Brussels Sprouts, Honey Crisp & Pomegranate Salad
15 Brussels sprouts, bottoms removed and thinly sliced
1 Honey Crisp (or other sweet apple) thinly sliced
1/2 cup pomegranate arils
1 tablespoon honey
2 tablespoons lemon juice
1/4 cup apple cider vinegar
1/4 cup olive oil
salt and pepper
Combine sprouts with fruit in a large bowl. Stir all of the vinaigrette ingredients together in a small bowl, then drizzle over salad. Chill in the refrigerator for at least 20 minutes before serving.
Shrimp Tacos with Spicy Yogurt Sauce
1/2 pound medium size shrimp, shells removed and deveined
1 tablespoon olive oil
1 lime, juiced (divided)
1 avocado, sliced
1 tomato, diced
6 small corn tortillas
2/3 cup plain yogurt
1 tablespoon mayonnaise
1/2 jalapeno, minced
1/4 cup cilantro, diced – plus extra as topping
1/2 lime, juiced
1/4 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper
In a medium bowl, combine ingredients for the yogurt sauce and chill until ready to top your tacos.
In a skillet, heat olive oil and add shrimp. Sprinkle shrimp with cayenne and lime juice while they cook. Once the shrimp turn pink, remove from heat (about 2-3 minutes).
In another skillet, brush tortillas with olive oil and heat until lightly brown. Top tortillas with shrimp, avocado, tomato, yogurt sauce and cilantro.