With Austin’s temperatures already in the 90s, it’s officially salad season in my book. Also, May is National Salad Month, so there’s that!  

My Bold Blackened Shrimp Chickpea Salad with Blue Cheese is a tasty way to kick off my “Let Us Eat Lettuce” binge for the next three, four, maybe even five months!

You can’t beat a quick-fix entrée salad for lunch or dinner, especially on those busy weeknights when all the end-of-school banquets, conferences and concerts are booked back-to-back. And, even later in the laziness of summer this Bold Blackened Shrimp Chickpea Salad with Blue Cheese is ideal when you just can’t or won’t cook (much). 

It takes only 10 minutes to make Bold Blackened Shrimp Chickpea Salad with Blue Cheese, but you’ll be high-fiving about the amazing flavor all night. Just imagine succulent shrimp kicked up with whoo-weee spices to then be cooled down by the crunch of veggies doused in creamy, comforting blue cheese dressing. It’s like sizzling poolside in the sun and then jumping into the cold water – refreshing!

For the salad, I used Chunky Blue Cheese dressing from Litehouse Foods and Blue Cheese Crumbles, too! This is not your thin, “meh” dressing you might buy off the shelf, it’s like homemade with bold taste and big hunks of artisan blue cheese mixed right in. Of course, I’m greedy when it comes to blue cheese and like to add extra crumbles on top of my salad.

Perhaps the biggest surprise in this 10-minute salad are the chickpeas – why not?! So popular in the Mediterranean diet and honestly, I eat them in some form or fashion every day – hummus (try my recipe –photo below — for Golden Turmeric Hummus) , roasted to a nice crunch, and tossed in salad. A great way to boost the protein and fiber in your diet.

So how are you celebrating National Salad Month? What is your favorite dressing — are you a homemade dressing person or do you buy bottled? Any special events happening for you in May? Please share in the comments – XOXO, Jennifer 

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Bold Blackened Shrimp Chickpea Salad with Blue Cheese

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Take your taste buds on a welcomed wild ride with this snappy, spicy shrimp salad tempered with cool crunch vegetables and bold blue cheese dressing. Only 10 minutes from prep to plate!

Course: Main Course, Main Dish, Salad

Cuisine: Mediterranean

Servings: 4

Ingredients

• 1 lb. tail-on pre-cooked frozen shrimp approximate 40 count/lb., thawed
• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning
• 8 ounces Litehouse Foods Chunky Blue Cheese Dressing
• 1 15- ounce can chickpeas drained and rinsed
• 1 10.5- ounce carton NatureSweet Cherubs Tomatoes
• 1 5- ounce bag Fresh Express Spring Mix
• 1 cup snap peas
• 1 4- ounce container Simply Artisan Reserve Blue Cheese Crumbles

Instructions

1. Drain and liquid off thawed shrimp and pat dry with paper towels.
2. Add thawed shrimp to medium bowl with olive oil and jerk seasoning, stir until thoroughly coated.
3. Head large skillet to medium-high heat; add shrimp and sauté for approximately 3 minutes until jerk spices becoming fragrant and lightly browning. Take care not to over heat as shrimp are already pre-cooked.
4. Remove shrimp from skillet and let cool to room temperature.
5. Meanwhile, “build” salads in four bowls or jar by layering in this order for each jar – 2 tablespoons dressing, approximately ½ cup chickpeas, 10 cooled shrimp (more or less depending on exact count), halved cherubs tomatoes, spring lettuce mix, snap peas and 1 ounce of blue cheese crumbles.
6. Serve immediately, or as long as dressing stays on bottom of bowl or jar (away from lettuce) can be made ahead and kept in the refrigerator overnight.