Aug 12

Aug 12 Lemony Roasted Shrimp + Green Goddess Salad

Hey, hey, on this fine Wednesday. I hope this week is treating you well, and you’re breezing through with a pep in your step. I would like to quickly say another thank you to everyone who offered congratulations, well wishes, any and all kind words on the release of my first cookbook yesterday. It’s really scary anytime you put anything new into the world, and to be met with such kindness is so heartwarming. I sound like such a broken record, and am probably not done, but I’m just so grateful!

It’s funny the way timing works. Back in February we planted our backyard garden with zero awareness of what the coming months would bring- the good and bad. It has become our little retreat amidst the city clamor. A source of knowledge, hard-won efforts, as well as losses that get mourned, albeit briefly, because everything is continually growing and changing, as are we. It was February when I began work on this cookbook, and I had the really lucky opportunity to go outside, pick from my second garden ever to try recipes for my very first book. We are crazy people that planted 47 seed varietals, including around 10 different lettuces?? Who needs/can ever keep up with that much lettuce as total amateur-hour farmers? I essentially lived my Elaine Benes best life of what I fondly look back on as about a month of big salads, dance moves included (if you know, you know).

And thus, this salad (among many) was born, haha… I believe on the day this was shot, I harvested lettuces, tomatoes, green onions, and cucumbers for it, which is just so amazing, and frankly addictive. Even if you hate bugs/dirt (I’m beyond with you and I stand as your captain), I can’t recommend it enough.

Gardening obsession aside, tonight we are talking quick, summery, weeknight dinner vibes. Frankly, we will probably be talking a lot of quick weeknight dinner vibes always and forever, haha, but I digress… Let’s hop to it.

Shrimp get tossed in simple mixture of EVOO, lemon juice, salt and red pepper flakes, then roasted until just barely pink. Herbs, garlic, and scallions get pureed with avocado and some creamy/tangy things to make a dressing I want to throw on everything/dip everything into. Combined with fresh crunchy veg like cukes and green onions, creamy avocado, crunchy pepitas, and juicy ripe, peak-season tomatoes, this salad is so simple, but screams summer.