Warm Mushroom and Spinach Salad with Shrimp

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 22, 2014 • 0 comments

I love it when my husband cooks for me, and I especially love his new twists on lovely, mouth-watering salad recipes that I can recreate for you all. His latest dish is this satisfying warm and springy salad of shrimp and mushrooms, plus I added farro for staying power. Farro is a type of ancient wheat spanning back to Egyptian times, as well as being an Italian staple. With its nutty flavor and distinctive al dente texture, farro is often used in salads, risotto and soups, and contains a punch of fiber and protein.

If you’ll be making farro, you may as well prepare a good-size batch, combining the leftovers with chopped vegetables, lemon juice and olive oil, or enjoying it for breakfast as a topping on yogurt or fruit, or stirred into oatmeal for added texture.

Warm Mushroom and Spinach Salad with Shrimp

For the shrimp and mushrooms:

1 tablespoon (15 ml) extra-virgin olive oil (2 teaspoons [10 ml] for the mushrooms, 1 teaspoon [5 ml] for the shrimp)

1 (8-ounce [227 g]) package crimini mushrooms, quartered (about 2 1/4 cups [158 g])

4 thyme sprigs

1/8 teaspoon freshly ground black pepper

1/8 teaspoon salt (divided among mushrooms and shrimp)

1/2 pound (227 g) peeled and deveined shrimp (21-25 count size or larger), thawed, tails removed

1 teaspoon (6 g) salt-free all-purpose seasoning

For the salad:

4 cups (120 g) baby spinach

1/4 cup (40 g) cooked farro

2 teaspoons (2 g) chopped chives

2 teaspoons (10 ml) fresh lemon juice

1 teaspoon (5 ml) extra-virgin olive oil

1/2 sliced avocado

To cook the mushrooms and shrimp: Place a large sauté pan on medium heat and add 2 teaspoons oil. Add mushrooms, thyme, pepper and two pinches of salt. Sauté until water releases from the mushrooms and evaporates, about 8 minutes, and reduce heat to medium-low as necessary so as not to dry out the pan. Transfer mushrooms to a plate and keep warm.

Place the pan back on medium heat and pour in 1 teaspoon oil. Add shrimp, 2 pinches of salt and all-purpose seasoning and cook the shrimp about 2-3 minutes per side, just until opaque white in the middle. If the pan becomes too dry, add a splash of white wine, broth or water.

To make the salad: Toss spinach, farro and chives in lemon juice and oil. Portion the salad into bowls and top with the warm mushrooms, shrimp and avocado. Enjoy immediately.

Prep time: 30 minutes

Cook time: 15 minutes

Makes 2 servings

Nutrition Facts (per serving): 300 calories, 18 g total fat (3 g saturated fat, 0 g trans fat), 335 mg sodium, 137 mg cholesterol, 17 g total carbohydrate (6 g fiber), 21 g protein, 26% DV iron, 11% DV calcium, 118% DV Vitamin A, 44% DV Vitamin C.