Little potatoes are a delicious addition to any summer salad. This grilled salad is full of delicious flavors and drizzled with a tangy citrus dressing.
- wooden skewers
- large saucepan
- 1.5 lb little potatoes
- 1 lb raw shrimp, peeled and deveined
- 3 tsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups baby spinach leaves
- 1/4 cup cilantro, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup fresh orange juice
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 1/2 tsp agave nectar
- 1/4 tsp salt
- 1/4 tsp ground pepper
Place four wooden skewers in warm water for 30 minutes.
Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes.
Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 pepper.
Preheat the grill to medium-high heat. Lightly coat the grates with oil.
In a separate bowl, toss the shrimp with one teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Remove the wooden skewers from the water and thread the shrimp onto the skewers.
Grill the shrimp until just cooked through, about two minutes per side. Remove from the skewers.
Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.
In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between four plates. Serve.