Who's ready for a holiday weekend? I am leaving you with a colorful salad to prepare alongside the lake, pool, rooftop, patio -- wherever you choose to spend this glorious, extra-long Memorial Day weekend. I chose to let the ingredients show their simple magic by not adding a rich dressing; lemon juice and salt and pepper seemed to do just the trick.
Makes two servings
1 peach, sliced 1 avocado, sliced 1/2 pound shrimp, peeled and deveined 2 cups spinach 1 yellow heirloom tomato 2 ounces goat cheese 1 lemon Olive oil Salt and pepper
1. Brush shrimp with olive oil and season with salt and pepper. Grill until cooked through, approximately 2 minutes per side.
2. Arrange lettuce and remaining toppings -- peach, avocado, tomato, and crumbled goat cheese. Plate shrimp atop salad.
3. Squeeze fresh lemon juice over salad. Drizzle with olive oil and salt and pepper. Serve immediately.