A twist on one of the blog's favorites: Strawberry Fields Salad. The new Seafood Primavera Salad is radiant with all the colors of the rainbow. A primavera salad for a fresh start. Marylex and I have been planning our Legendary Road Trip! We are headed to bucket list landmarks and locations. I’ll post up a list of the stops we’re making soon. We take off today. I am nervous as hell. I am also ecstatic. This is going to be life-changing! We are headed to about 20 states and we’re not turning back.
Many family members have asked silly questions, “Why not rent a car?”; “Will you get tired of driving?”; “When are you set to come back?”; “Will you call it a day and head back home if you feel exhausted?”.
We’re not doing any of that. We’re going straight for the finish line. What’s the point of starting something if you aren’t going to finish it? It’s life’s worst failure. Fail to plan and plan to fail. Vice versa. We don’t want to be those people. What the heck would that go to show for? We vow to stick together, to keep going, to hold in the arguments, and never stop driving or loving. Plus, we bought a new car this year! We got a 2015 Kia Soul. What better way to break it in than to take it cross country?
Road trips can be exhausting, especially with Bentley with us on the road, our Weimaraner. We are all set though. New car, all packed up, and full of cool products for the road. Convenience is everything. From a special dog water bottle to a dolly that carries around our luggage and cooler. We are packed light and everything is compact. Our SUV is ready to go and we’re hitting the road, Jack.
Pray for us, wish us luck and stay tuned for more news on our Legendary Road Trip.
Seafood Primavera Salad
A twist on one of the blog's favorites: Strawberry Fields Salad. The new Seafood Primavera Salad is radiant with all the colors of the rainbow.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Chipotle Lime Dressing
½ cup matchstick carrots
1 red pepper, sliced
¼ red onion, sliced
¼ cup sun-dried figs, chopped
8 asparagus spears, chopped
6 strawberries, diced
1 bag fresh spinach
1 cup baby shrimp, cooked
¼ cup edamame, peeled
Prepare your caramelized cashews following my Caramelized Nuts recipe.
Cut up your veggies and fruits.
Fill a large bowl with your fresh spinach. Top with carrots, peppers, onion, fig, asparagus and strawberries.
Cook baby shrimp until lightly browned. Allow to cool.
Heat up some edamame. Remove from skin.
Remove nuts from oven.
Whisk together ingredients for dressing in a measuring cup.
Top salad with shrimp, edamame, and caramelized nuts. Drizzle dressing. Toss thoroughly.