Lemony notes in this surf and turf inspired salad preserve the vibrant green of buttery avocado while salty Parmigiano-Reggiano and briny capers bring notes of umami to the dish. A handful colorful grape tomatoes and a few sliced scallions round out the flavor profile.  Best yet the salad can be customized to suit a variety of tastes; toss in some grilled chicken, roast salmon or smoked tofu to change up this delicious side dish turned entrée!

Summer Surf and Turf Salad

Leave out the steak and shrimp in this salad and you’ll have a perfect side dish for any summer cookout!

For Simple Lemon Dressing:

  • 1/3 Cup Lemon Juice
  • ½ C Olive Oil
  • 1 clove garlic, minced
  • 1 ½ teaspoons minced shallot
  • 1 teaspoon honey
  • ½ teaspoon lemon zest
  • ½ teaspoon Black pepper
  • ½ teaspoon salt

For the Protein:

  • 1 (10 ounce) ribeye steak seasoned liberally on both sides with kosher salt and coarse black pepper
  • 6 (U15 count) deveined shrimp in the shell, tossed with olive oil, salt, pepper and 1 clove of minced fresh garlic*

For the Salad:

  • 4 ounces baby arugula (about 4 cups)
  • 1 Cup grape tomatoes, halved
  • 1 avocado, diced
  • 2 scallions, sliced
  • 1 Tablespoon capers, drained
  • ¼ Cup shaved Parmmigiano Reggiano (can sub blue cheese or feta as desired)

Steak 5 minutes per side for medium rare

Shrimp 2-3 minutes per side.

For the Dressing: Early in the day combine all the dressing ingredients in a jar. Shake well to combine and leave at room temperature until ready to serve. Dressing can be made several days ahead and refrigerated until ready to make the salads.  Allow the dressing to come to room temperature before serving.

For the proteins: Allow the steak to sit at room temperature for 30 minutes before grilling. Prepare a charcoal grill and allow coals ash over, but make sure they still have an active red glow-a high heat grill should be ready about 40 minutes after lighting (You may also cook these steaks on a gas grill set to high heat).  Season the steak with salt and pepper just before placing it on the grill grate. Grill the steaks 5 minutes per side for medium rare.  The fire should flare up all around the steaks…don’t get scared high-heat grilling makes the best steaks. Remove the steaks to a clean plate and allow them to rest while you cook the shrimp.

Allow the flames to die down slightly before placing the shrimp on a slightly cooler section of the grill.  Grill the shrimp for 3 minutes per side until shells are pink and meat is opaque.  It’s okay if the fire flares up sporadically, but lid the grill in the event the flames become too intense for the delicate shrimp. Remove the grilled shrimp to the plate with the steak. Peel the shrimp leaving the tails intact.

For the Salad: Toss the salad ingredients together with ½ the dressing (add more until salad is dressed to your liking) and arrange on a platter.  Slice the steak across the grain into ¼” thick slices and place over the salad.  Top with the grilled shrimp and serve at once.

*To devein large shrimp and keep the shell intact, snip the shell along the back of the shrimp and remove the vein leaving the shell and legs undisturbed.

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