End of Summer Salad

It’s hard to believe that fall is here but I am so excited! I love this time of year. I love watching the leaves change color, I love the first fire of the season (which we just had yesterday!) and I love spending weekends in my kitchen. Work for me slows down in the fall (I spend summers planning weddings in beautiful Steamboat Springs) and I love spending days in my kitchen trying out new recipes.

Last week I made a beautiful summer salad which I can’t wait to make again. It was an explosion of flavors and was simple to make. If you want to eat a hearty salad that is dairy and gluten free then this is a great option. If you can’t buy tomatillos I would recommend just leaving them out as it’s hard to find a substitute.

Garlicky Grilled Shrimp with Grilled Nectarines and Green Tomatoes by Sara Dickerman from ‘The Food Lover’s Cleanse’.

2 large nectarines, pitted and quartered

2 large (or 6 small) tomatillos, quartered

2 tablespoons olive oil, plus more for garnish

Fine sea salt and freshly ground pepper to taste

1 1/2 pounds shelled, deveined jump shrimp

2 garlic cloves, grated

1 small red onion cut into 1/8-inch-thick-slices

1 tablespoon rice vinegear

23 fresh mint leaves

  • Heat a gas grill to medium high.

  • In a large bowl. toss the nectarines and tomatillo quarters with 1 tablespoon of the oil and season with salt and pepper. Grill until browned, softened and slightly charred, rotating frequently to cook evenly, about 6 minutes. Remove from the heat.

  • In the same bowl, combine the shrimp with 1 tablespoon oil and the garlic. Grill the shrimp until they’re browned and slightly charred, rotating frequently to cook evenly, about 3 minutes.

  • In a large clean bowl, combine the nectarines, tomatillos, shrimp and onion. Toss in the vinegar and mint and season with salt and pepper. Serve with a drizzle of oil if desired.