I am partnering with Natalie’s Orchid Island Juice Company today to share with you an amazing Spring salad with Shrimp, Mixed Greens, and an Orange Mango Cilantro Vinaigrette.

Natalie’s Orchid Island Juice is a family owned business out of Florida that has been around for 25 years!  They grow and squeeze only the best for their customers, and guarantee a clean label juice using minimal ingredients that are NON-GMO, soy free, and gluten free.  Their juices are squeezed fresh to order, and they never add preservatives or hidden ingredients, and made right here in the USA!

I was so impressed with their quality, and variety of juices!  I was able to serve some at my son Ezra’s eighth birthday party, and our families couldn’t get enough!  Our favorites were the Orange Pineapple, Grapefruit, Orange Mango, and the Lemonade’s were a big hit!

I was excited to create a recipe from their fresh juices!  The most important thing for me when I look at juice to feed my family is the ingredients.  I always look for hidden preservatives or sugars.  Natalie’s juice ingredients were simple.  Just the way I like it.  Only fresh fruit juice!  

To make the mango orange vinaigrette, you will need a few ingredients.

Mango Orange Cilantro Vinaigrette

1 garlic clove

1/2 bunch of fresh cilantro, washed 

2-3 tablespoons red onion

1/3 cup champagne vinegar

1/2 cup fresh Natalie’s Fresh Orange Mango Juice

1 tsp Natalie’s all Natural Fresh 100% Lime Juice

1 tsp Natalie’s all Natural Fresh 100% Lemon Juice

3/4 cup extra virgin olive oil (good quality)

Sea salt and fresh ground pepper to taste

Place all items except for olive oil in into a blender.

Drizzle in the olive oil at the end until it is all blended together.  Add Salt and Pepper to taste.

For the shrimp.

Rinse shrimp with water, and pat until completely dry.

Season 1/2 lb of shrimp with tails removed with.  Garlic salt, paprika, garlic powder, fresh ground pepper, and sea salt.

Heat 1/2 tablespoon of coconut oil in a skillet over medium heat.

Place shrimp into the skillet, be careful to not crowd the pan so that they will cook evenly and not become rubbery.

Chop up one red pepper, and dice one avocado.

Plate mixed greens onto a salad plate, and top with diced avocados, and red peppers.  Drizzle with the freshly made Orange Mango Cilantro Vinaigrette.

This Salad is perfect for a light lunch or dinner, on a beautiful Spring day!

Mango Orange Cilantro Vinaigrette

1 garlic clove

1/2 a bunch of fresh cilantro, washed 

2-3 tablespoons red onion

1/3 cup champagne vinegar

1/2 cup fresh Natalie’s Fresh Orange Mango Juice

1 tsp Natalie’s all Natural Fresh 100% lime juice

1 tsp Natalie’s all Natural Fresh 100% lemon juice

3/4 cup extra virgin olive oil (good quality)

Sea salt and fresh ground pepper to taste

Place all items except for olive oil in into a blender.

Drizzle in the olive oil at the end until it is all blended together.  Add Salt and Pepper to taste.

For the Shrimp:

1/2 1b shrimp, tails removed

Rinse shrimp with water, and pat until completely dry.

Season 1/2 lb of shrimp with tails removed with.  Garlic salt, paprika, garlic powder, fresh ground pepper, and sea salt.

Heat 1/2 tablespoon of coconut oil in a skillet over medium heat.

Place shrimp into the skillet, be careful to not crowd the pan so that they will cook evenly and not become rubbery.

Cook for about 2 minutes per side.  They will not take very long.  Remove from skillet, and set aside.

For the Salad:

Mixed Greens

1 red pepper, diced

1 avocado, diced

Top with Shrimp and Vinaigrette

Enjoy!

Cloth Napkin Source: Hen House Linens

Thank you Natalie’s Orchid Island Juice Company for Sponsoring this post.  Find out where to purchase Natalie’s Juice in your area here.

I love a good lemon dessert. In my opinion, lemon is the perfect combination of tart and sweet!

I made these cute little deconstructed lemon curd tart with torched meringue for a dinner party with some friends.  I loved serving them in individual little jelly jars.  I torched the meringue at the end for a little marshmallow like taste.  Tastes just like a lemon meringue pie, but without all the fuss of putting one together.

I love the idea of the deconstructed tart.  It’s hip, it’s modern, and it makes putting together a large amount do-able.  In fact, this past weekend with Orson Gygi, we made several hundred tarts, including at least 70 of these little lemon curd tarts out at an event at Daybreak.  It was fun to see if people wanted to participate and torch their own meringue.  Some people either really like playing with fire, or are afraid to set things on fire. 

3/4 cup sugar
1/4 cup water
1 1/2 tablespoons light corn syrup
3 large egg whites, room temperature

Pinch of salt and 1/2 tsp cream of tartar

DIRECTIONS

Bring sugar, water, and corn syrup to a boil in a small saucepan, do not stir, watch for sugar to dissolve. Cook, undisturbed, until syrup registers 248 degrees on a candy thermometer. Or soft ball stage.  Test by dropping a drop onto a surface, if mixture stays in a half dome shape rather than dispersing, it is ready.
Meanwhile, whisk whites with a mixer on low speed until foamy. Add salt and cream of tartar. Increase speed to medium, and whisk until soft peaks form.
Reduce speed to low, and pour hot syrup down side of bowl in a slow, steady stream. Increase speed to high, and beat until mixture stops steaming, about 3 minutes. Use immediately. 

To assemble: Place a small amount of graham cracker crumble, then some lemon curd, and top with Italian meringue. I like to place them in these small ball jars.

Torch or Brûlée the meringue with small culinary torch, just until golden. Try not to light it on fire or it will have a burnt taste.

Enjoy!

{photos by me}