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Fresh Frisee Salad with Avocado, Cherry Tomatoes, White Beans & Grilled Corn

A Seasonal Salad that Celebrates Both Cold & Warm Flavors
July 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Frisee salad with avocado, cherry tomatoes, grilled corn and beans | recipe by Waiting on Martha
Fresh Frisee Salad with Avocado, Cherry Tomatoes, Grilled Corn & Beans

My husband hates frisee lettuce, but I actually love the stuff.  I think it adds great texture and interest to a salad.  But before I go any further and lose some of you, I’ll confess that I don’t consider myself a salad eater.  I find that a lot of cold salads fall flat, and rarely do I feel satisfied after eating them as my meal. 

But THIS, my friends, is the salad for non-salad eaters.  It’s honestly my favorite salad ever. It’s the warm and cold elements of the salad that make it both interesting and filling for me.  The warmth is brought by the sauteed white beans and corn (along with some red pepper flakes for a little heat!).  And the fresh frisee, cherry tomatoes, cilantro and creamy avocado give a certain coolness to each bite.  Truly, MKR

P.S. A quick tip if you’re getting your beans out of a can: as you probably know, you should rinse your beans as you take them out of the can because they’re super salty in there.  But what’s more: I recently learned that the only brand that doesn’t use harmful preserving ingredients in its cans is Eden Organics (which can be found at Whole Foods).  I’m always careful to use these beans to be safe!  xo 

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Fresh Frisee Salad with Avocado, Cherry Tomatoes, Grilled Corn & Beans
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 can of beans (you can use any, I used Great Northern White Beans here)
  2. 1 pint cherry tomatoes, halved
  3. 1 avocado, chunked
  4. 2-3 ears of fresh corn or 1 can of canned corn
  5. Handful of fresh chopped cilantro as garnish
  6. olive oil, to dress the salad
  7. salt and pepper, to taste
  8. red chili pepper flakes, to taste
  9. Squeeze or two of fresh lime to taste
Instructions
  1. Halve the cherry tomatoes and chunk the avocado.
  2. Sautee the beans and corn together with red pepper flakes, olive oil and salt & pepper.
  3. On medium heat cook the mixture through allowing corn to keep a bit of its crunch 5-10 minutes.
  4. Refrain from letting the mixture get too hot; transfer to bed of frisee lettuce, tomatoes and avocado.
  5. Dress the salad with olive oil and season (to taste) with red chili pepper flakes, cilantro, lime, salt & pepper.
Welcome by Waiting on Martha https://waitingonmartha.com/

 

Photography, Rustic White for Waiting on Martha

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Citrus Shrimp Cobb Salad

Mixing Up The Classic Cobb
March 22, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Shrimp Cobb Salad, Waiting On Martha citrus grilled shrimp saladShrimp Cobb Salad, Waiting On Martha

I’ve never really been a salad person. Which is strange because I typically like everything that’s on a salad, just not a salad itself if that makes sense. It’s probably because the ratios are usually wrong to me. 

You see, I’m always looking for that perfect bite.  A bite that includes a little bit of warm, cold, crunchiness, softness, spice, and sweetness.  And that perfect bite is what I set out to create whenever I’m trying to transform any salad.

Today’s transformation is your classic cobb to the most flavorful shrimp cobb salad. I subbed out your standard (often bland) chicken for warm citrus grilled shrimp.  Chives for red onion and roquefort cheese for an herbed crumbled goat cheese. And lastly, instead of a red wine vinaigrette I played up the citrus from the shrimp with a cilantro and lime dressing.

These substitutions are not only crazy easy, but they’re extra flavorful.  Which you guessed it, helps to create that perfect bite.  Check out the recipe below, and let me know by tagging me on Instagram if you end up trying this shrimp cobb salad recipe for yourself! Truly, MKR

P.S. If you’re looking for more salads that are anything but boring check out my recipe index under Soups & Salads. 

Citrus Shrimp Cobb Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Mixed romaine and iceburg lettuce, chopped
  2. 6 pieces of bacon, cooked and broken into pieces
  3. 1 small red onion, finely diced
  4. 2 avocados, diced
  5. 1 pound shrimp, peeled and deveined, tails left on
  6. 1 pint cherry tomatoes, halved
  7. 1 cup crumbled herbed goat cheese
  8. 1 lime, juiced
  9. 1 lemon, juiced
  10. 2 tablespoons fresh cilantro finely chopped
  11. 1 tsp. olive oil
  12. 1/2 tsp. cayenne pepper
  13. salt and pepper to taste
  14. dressing of your choice (I suggest a light citrus dressing)
Instructions
  1. In a sauté pan heat olive oil over medium heat. Add shrimp, lemon and lime juice, cilantro, cayenne, and a pinch of salt and pepper. Cook until done; approximately 2-3 minutes each side. Once cooked, set aside.
  2. Build your salad: lettuce, avocado, bacon, onions, cheese, tomatoes, and shrimp.
  3. Serve with dressing and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

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Healthy Greek Shrimp, Quinoa & Avocado Salad in Under 30 Minutes

Full of rich Mediterranean flavors, this salad will quickly become a weekly dinner favorite
January 9, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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A Healthy Greek Salad with Spicy Shrimp, Avocado & Hummus Waiting On Martha A Healthy Greek Salad with Spicy Shrimp, Avocado & Hummus Waiting On Martha

Three cheers for an easy meal that’s fresh, healthy and clocks you under 30 minutes.  It was due time I shared the recipe for my healthy Greek salad with spicy shrimp, rainbow quinoa and avocado. Complete with some of the best Mediterranean flavors (cherry tomatoes, hummus, cucumber, arugula, lemon, oregano and garlic), it’s both a powerhouse lunch and a dinner entree that will be on high demand.  I love to add a pinch of cumin and cayenne for a kick (because #duh) and top with my favorite Greek salad dressing.

Of course, you’ll feel great about eating this salad. With plenty of fresh veggies, good fats and lean proteins, it will sustain you without slowing you down.  Instead of feta or another cheese, I opted to use hummus because it still gives you that irresistible creamy texture.  And if you’re looking to make this salad vegan, simply remove the shrimp and sub it for tofu (or nothing at all).  It lends itself to be a fantastic, easy lunch whenever I do so. 

To serve, I love to plate the salad on a large platter.  But if you’ll notice in the pictures, I created four miniature salads on the platter, rather than mixing it all up.  This way, when serving themselves, each individual can grab the corner and get every ingredient perfectly proportioned without disrupting the others serving.  Everybody’s happy!  Enjoy!  Truly, MKR

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Mediterranean Shrimp & Quinoa Salad
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Fresh arugula (I used 1 1/2 containers)
  2. 1 1/2 cups rainbow quinoa
  3. 1 pound fresh, wild caught shrimp; tail on, heads off and deveined
  4. 1 cucumber, halved and then cut into half circles
  5. 1/2 pint cherry tomatoes halved
  6. 1 cup hummus (any flavor you prefer)
  7. 1 avocado, sliced
  8. 1 lemon halved
  9. Your favorite greek dressing
  10. For the Shrimp
  11. Juice of 1 lemon
  12. 2-4 garlic cloves, finely diced
  13. 1 tablespoon oregano, finely diced
  14. 1/2 teaspoon cumin
  15. 1 teaspoon cayenne
  16. 3 tablespoon organic olive oil
  17. 1 teaspoon salt
  18. 1/2 teaspoon pepper
Instructions
  1. Add 1.5 cups of quinoa to 3 cups of water in a medium size pot, covered, and bring to a boil. Once boiling reduce to a simmer and continue to cook for 10 minutes or until you see that the majority of the water has evaporated. Keep covered, and remove from the heat, fluff with a fork.
  2. While the quinoa is cooking add your shrimp to a medium/large bowl and add lemon, diced garlic, diced oregano, cumin, cayenne, 1 tablespoon olive oil, salt & pepper. Mix till shrimp are completely covered.
  3. Add 2 tablespoons of olive to a skillet and heat over medium/high. Once hot, add shrimp and cook approximately 2 minutes per side or until done.
  4. Begin layering your salad: arugula, quinoa, tomatoes, cucumber, shrimp, avocado, and a few dollops of hummus. Squeeze half a lemon over the plate, and serve with your favorite greek dressing.
Welcome by Waiting on Martha https://waitingonmartha.com/
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