Posts tagged salad
Grilled Shrimp Summer Salad

Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!


The grill is my kitchen during the spring and summer seasons. Grilling is a straightforward process -- it’s easy and quick. Plus who wouldn’t want to be outside with sun rays and the amazing aroma of grilled food in the air?


That’s why this grilled shrimp summer salad has been playing on repeat all summer long! When my husband and I come home after our evening workout, we usually just want to eat something light yet nutrient dense to replenish our bodies, but we don’t want to be slaving away in the kitchen while we are starving! A salad is a perfect solution to this dilemma.


What’s great about salads is that they are versatile so even if you do not have all the ingredients or the produce is no longer in season, you can add whatever you like.

Aside from the grilled shrimp, this recipe has three components: pineapple salsa, blueberries, and basil vinaigrette. So, for example, if pineapples are not in season, use another fruit like peaches or oranges. Have fun with the ingredients and customize this salad to YOUR preference!


Another great thing about salads is that if you make everything in bulk then it just takes minutes to prepare a salad each night. Just put everything in containers and add/take away things to your salad depending on what mood you are in!


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!


Grilled Shrimp Marinade

  • 12 oz large raw shrimp (peeled and deveined)

  • 1/2 tsp cayenne

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp cumin

  • 2 dashes red pepper flakes

  • Juice and zest of 1 lemon

  • 2 Tbsp EVOO

Pineapple Salsa

  • 1 cup fresh pineapple

  • 1 jalapeno

  • 1 small bunch cilantro

  • 1 large red tomato

  • 1/2 red onion

  • Juice of 1/2 lime

  • S&P to taste

Blueberry and Basil Vinaigrette

  • 3/4 cup fresh blueberries

  • 4-8 basil leaves (depending on preference)

  • 1/2 lemon

  • 1 tsp dried minced onion

  • 1-2 tsp honey

  • 1 tsp apple cider vinegar

  • 1/4 cup EVOO

  • S&P to taste

Grilled Shrimp Marinade

  1. Combine shrimp, seasonings, lemon, and oil to a Ziploc bag-making sure the shrimp is fully covered. Refrigerate for at least 30 minutes. Meanwhile, soak 6-10 small skewers in water.

  2. From the shrimp from the fridge and thread 6-8 shrimp on each damp skewer.

  3. Very lightly brush a cast iron griddle or grill grate with oil. Heat the grill to medium. Grill the shrimp for 5-7 minutes, turning over once halfway through.

  4. Place the shrimp skewers on a plate to cool. Sprinkle additional red pepper flakes if you like!

Pineapple Salsa

  1. Finely dice all ingredients and in a bowl, combine all ingredients. Store in fridge until ready to use.

Blueberry and Basil Vinaigrette

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy. Add additional oil or water if the mixture is too thick.

  2. * Due to the natural pectin found in the blueberries, this dressing will quickly begin to gel. Use immediately or blend in additional liquid to make it pourable.


  1. Prepare your salad by adding greens, alfalfa sprouts, grilled shrimp skewers, pineapple salsa, vinaigrette and your favorite toppings! Enjoy!

Strawberry Fields Salad

This spring salad was featured in Bliss Women Magazine. Their mission is to make women's health and well-being a priority. Check out their website to learn more!

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Spring is finally here!

The birds are chirping, the flowers are blooming, and the sunshine lasts longer. I always look forward to the weather becoming warmer and our frozen world coming back to life.  The spring is a gentle reminder that seasons do not last forever and that eventually, flowers will begin to bloom again. How can this reawakening of a flower relate to our story as women? Are you currently stuck in a career that does not allow for growth? Do you want to get your health back on track but don’t know where to start?  Just like a flower emerging from its winter slumber, so can we as women come into a new season of life. It might take some hard work and sacrifice, but with time you will begin to see the fruition of your efforts and fulfillment of your goals.


Not only do flowers bloom but so does spring produce! In-season produce reaps the most nutritional value so look for these fruits and veggies at your local farmer’s market or produce aisle:








Fava beans



Citrus Fruits

Fresh herbs

What better way to incorporate these ingredients than to make a spring salad! Salads are a super-convenient way to get in a couple of servings of vegetables and/or fruit into your diet. Salads can also be fun, colorful and full of great texture.

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For this healthy recipe, I have created a vegetarian style salad with most of these spring ingredients that contain healthy fats, protein and complex carbohydrates that will keep you satisfied.

This winning strawberry fields salad is complex in flavor, yet super simple to make. It provides just the right amount of sweetness from the strawberries and honey balsamic vinaigrette, nuttiness from the pecans, creaminess from the avocado and goat cheese, tartness from the green apples, and spiciness from the arugula and radishes.  The honey balsamic vinaigrette pairs beautifully with the contrasting flavors and textures of the salad.

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

This strawberry fields salad will become your new go-to salad for the spring! Made with fresh spring produce and a bright honey balsamic vinaigrette. A vegetarian and gluten-free option! 


  • 1 cup pecan halves

  • 1 Tbsp coconut sugar

  • 1 tsp coconut oil

  • 1 cup strawberries (sliced)

  • 1 large handful fresh mixed greens

  • 1 small handful fresh arugula

  • 2 Tbsp goat cheese (crumbled)

  • 1 Tbsp fresh mint leaves

  • 1/2 cup carrots (shredded)

  • 1/2 granny smith apple (sliced)

  • 1/4 cup radishes (sliced)

  • 1/2 cup fresh snow peas

  • 1/2 avocado (sliced

Honey Balsamic Vinaigrette

  • 1/2 lemon with zest

  • 2 Tbsp balsamic vineger

  • 1 Tbsp EVOO

  • 1 Tbsp honey

  • 1/4 tsp dijon mustard

  • salt and pepper to season


  1. Preheat oven to 300 degrees.

  2. Mix coconut oil and sugar together and add pecans. Toss until thoroughly coated. Place pecans in a single layer on a baking sheet with parchment paper.

  3. Cook for 5-10 minutes on one side and then flip them and cook for an additional 5-10 minutes.

  4. While the pecans are roasting, whisk together the vinaigrette ingredients until corporated. Give it a test taste. If you like it sweeter, add a touch more honey. If you like more vinegar, add a touch more balsamic.

  5. Toss dressing with the salad and top with avocado and coconut sugar roasted pecans.