Stef’s Electric Little Gem Salad with Shrimp and Avocado

The story behind the Electric Lemon Shrimp Salad…

I’m trying something new that I am excited for you guys to tell me if you like or not.

I am asking some of my favorite guests of the pod to share with me their go-to restaurant in their local city, and their go-to dish/es when they go there. Then, I am recreating those dishes at home and sharing here.

Per the recommendation of Allowlist guest, Roisin Branch, Ronnie and I took my parents to Electric Lemon for dinner recently while we were in NYC for my brother’s engagement party. It was spectacular.

Although Roisin recommended the Warm Shrimp Salad, they weren’t serving it when we were there, so we tried some other stuff.

From what we had (which was a total smörgåsbord) my mom, dad, Ronnie and I all couldn’t stop talking about how good this salad and this New Fashioned Deviled Crab was, so naturally, I had to re-create and share.

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Yield — Serves 4
Cook time — ~35 mins

What you’ll need

Materials

• Chef’s knife

• Cutting board

• Measuring cups and spoons

• Large saucepan (shrimp)

• Baking tray (seeds)

• Large salad bowl (for compiling the salad)

• Cute plates, cutlery, and napkins for serving to your loved ones

Ingredients

• Toasted Seeds

  • Sunflower, chia, flax, pumpkin seed mix (I like this one instead of having to buy separate)

  • 1 tbs olive oil

  • (Optional) 1 tsb seasonings (like this one with onion, garlic, lemon peel, sea salt, dill, chives, and black pepper)

• Boiled Shrimp

  • 1 lb of large shrimp (you want ~24 shrimp), peeled & de-veined (keep the shells)

  • 8 cups filtered water

  • 2 tablespoons of lemon juice

  • 4 dill sprigs

  • 1 tablespoon garlic salt

  • 1/2 teaspoon ground black pepper

• Salad Dressing

  • 1 cup plain Greek yogurt (I <3 Siggis)

  • 2 tablespoons chopped fresh herbs, such as a combination of dill, parsley, cilantro

  • 2 teaspoons extra-virgin olive oil (I <3 Graza)

  • 1/2 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1/4 teaspoon garlic powder

  • Salt and fresh ground black pepper to taste

• Compiling the Salad

  • 4 heads of little gem lettuce

  • 2 avocados, diced

  • 2 mini cucumbers, thinly sliced

  • 2 cups of cherry tomatoes, halved

How to Make

• Toasted Seeds

  • Preheat the oven to 350 degrees

  • Mix your seeds, olive oil, and any seasonings together in a small bowl.

  • Arrange your seed mix in a single layer on a rimmed baking sheet (I will typically line with parchment paper)

  • Toast seeds in oven for 10 to 15 minutes.

  • Stir or shake the pan occasionally, so the nuts brown evenly without burning.

  • Take out of oven, set aside to cool.

• Boiled Shrimp

  1. Place the shells from the shrimp in a large saucepan along with garlic salt, lemon juice, black pepper, and dill sprigs. Add 8 cups water and bring to a boil over med/high heat.

  2. Once water boils, then add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on the size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.

  3. Set aside.

• Salad Dressing

  • In a small bowl combine all of the ingredients for the creamy yogurt dressing. Taste for seasoning, then cover and refrigerate until ready to serve.

• Compiling the Salad

  • In a large salad bowl, combine your chopped little gem greens, sliced mini cucumbers, halved cherry tomatoes, avocado, shrimp and toasted seed mix.

  • Mix salad dressing in and toss!

Enjoy!

I hope you enjoy this recipe as much as I enjoyed coming up with it! Roisin is such a badass, so we have her to thank for sharing a little slice of her happy place with us.

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