Last week was Valentine's Day and my husband was away, all week, travelling for work. I don't mind him traveling but the fact is that I usually try to cook a special, and somewhat different meal, on this day. Even though I was alone this year I decided to go ahead and get creative, maintaining the Whole30 approach. I'm on day 24, today, and I feel great - excited, energized and calm!
Salads are always a great option for lunch ad I decided to play a bit with a very common theme - surf and turf! I had this amazing beef strip steak, from Verde Farms that I wanted to use and some leftover frozen shrimp, from my fish and seafood soup with coconut cream, which you can find here. Every time I think of that soup I make a personal note to cook it again...it's just so good!
So, I'll leave you a very colorful and scrumptious recipe for a romantic lunch or dinner, any day of the year. I really feel like you don't have to label things or foods - eat food that makes you happy and celebrate each day with a positive attitude and mindset!
The set of spices I use from Primal Palate is the one on the link below and I've been using them almost everyday in meat and fish dishes and to give my roasted veggies a different and exciting flavor! Try them yourself and let me know what dishes you cooked with them!
1 - Start by getting your shrimp defrosted by running them under cold water or, even better, get them on the fridge to defrost overnight.
2 - Get your veggies ready - wash and cut the romaine lettuce in big boat shaped leaves, wash the radish, cut out the ends and cut it in very thin slices.
3 - Wash the cherry tomatoes and reserve.
4 - Peel the mango and cut each half in very thin slices but not all the way through, so you can open them up like in the pictures!
5 - Heat some avocado oil in a pan to cook the plantain. Peel the plantain an cut in slices. Cook each slice about 2 minutes on each side. Reserve on a plate until the time to assemble the salad.
6 - Heat the grill on the stove top and spray with avocado oil. When the grill is hot put the steak on the grill and season the upper side with the Primal Palate New Bae Seasoning. When you see that the steak is halfway cooked turn it and cook the other side for about 3 minutes, seasoning the side that is already cooked with the New Bae Seasoning. Remove the steak from the grill onto a plate for the meat to rest.
7 - Peel the shrimps and cover then with the New Bae Seasoning. Cook them on the same grill where you cooked the steak, until pink just about 2 minutes on each side. Reserve and turn off the heat.
8 - Assemble your salad: lay the romaine lettuce leaf boats on a serving dish and add all the elements besides the steak. Try to make your plate beautiful because colorful and beautiful food makes everyone happy, you know that, right??
9 - Cut the steak in strips and lay them all over your salad.
10 - To make the orange dressing use a glass jar and fill it with all the ingredients: juice of a small orange, the olive oil and the apple cider vinegar. Season with a bit of the New Bae Seasonig to keep everything in the same flavor level. About a tsp is enough.
11 - Drizzle half the sauce over the salad and reserve the rest on the jar, closed and in the fridge for up to 5 days.
The orange vinaigrette was very light, just like I like it! I'm used to having simple and clean flavors on the plate and I usually don't use many sauces or dressings, mayo or ranch. I think that when you have such great quality food you must be able to enjoy its natural flavor and this, sure was, a super tasty and delicious meal. I'll be cooking it again when the weather starts to heat up and we can fire up the barbecue outside!
Isn't that a gorgeous and romantic dish?!
I wish my Valentine had been able to enjoy this amazing meal with me but he wasn't around and I had to eat it all by myself - lunch for two days is always good and, after all, someone has to make sacrifices, am I right??!!