This salad is packed with vitamins and minerals and is easy to make and assemble. For the best results, use the freshest ingredients available.
1 cup chopped fresh chard or spinach
4 fresh asparagus shoots, steamed or blanched for 30 seconds and then chilled
½ cup grated fresh carrot
½ cup grated fresh beetroot
2 T walnuts
5 fresh cooked shrimp (for best results head down to your local seafood monger)
4 cherry tomatoes sliced in half
1/3 cup diced cucumber
1 T finely sliced red onion (if desired)
1/3 cup flat leaf parsley, chopped
2 ½ ml champagne vinegar
2 ½ ml extra virgin olive oil
Lightly season with sea salt and freshly ground pepper to taste
Simply prepare the above ingredients and combine them together in a large mixing bowl and toss delicately. Plate to your liking and enjoy the fresh, summer flavors.
Add the shrimp to the salad after the mixing process as the beetroot could stain the meat.
Andre Sickinger is a Los Angeles-based chef. For more information visit theaustralianchef.com.
Originally published in July 2011