Hands down! This is one of my favorite iodine-rich summer salads.
If you don’t like seaweed, but you are looking to up your iodine intake to support your overall health (thyroid, breast and metabolism), try this Caesar Salad with Pan-Seared Shrimp.
It’s totally delish!
- 1 pound large shrimp (can leave shells on)
- 2 tbsp. high smoke point oil (avocado, peanut, olive oil)
- Old Bay Seasoning
- ½ cup extra virgin olive oil
- 3-4 anchovy fillets
- 2 garlic cloves, peeled and diced
- 1 tbsp. Dijon mustard
- 2-3 tbsp. red or white wine vinegar
- ¼ cup grated parmesan cheese
- ½ tsp. Sea salt plus black pepper to taste
- 1 large head of Romaine lettuce, cleaned and chopped
- Season the shrimp with old bay plus sea salt.
- Heat a large frying pan with avocado oil, over medium-high heat.
- Add the shrimp in a single layer so the pan isn't overcrowded.
- Sear the shrimp 2 to 3 minutes.
- Flip the shrimp and cook another 1 to 2 minutes on opposite side.
- Remove from pan and set aside.
- Put the dressing ingredients into a food processor or magic bullet blender (olive oil, anchovies, garlic, mustard, red wine vinegar, grated parmesan), plus sea salt and black pepper
- In a large mixing bowl, combine chopped lettuce and shrimp with the Caesar Salad Dressing.
- Garnish with a little extra parmesan cheese.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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