Colorful Romaine Salad with Summer Fruits & Goat Cheese| Grilled Citrus Shrimp | Grilled Sweet Corn | Gluten-Free Vanilla Cupcakes with Strawberry Frosting
It’s hard to believe that tomorrow is officially August. Something else that’s hard to believe is that I kind of wish summer would slow down a bit. I’m usually the first one to scream “can it be fall already?” but this is the first time in a long time that I’m truly loving summertime. Even though the weather is hot, summer is been good around here. I love my early morning walks, my afternoon swims, all of the flowers, and sitting out on the patio with my coffee and book. I’m not ready for the cooler weather just yet.
These past few weeks, we’ve been enjoying our dinners outside on the patio. Last night, we made the most delicious summer salad with grilled shrimp and washed it down with fluffy pink cupcakes. I hope our dinner gives you an idea for one of your weekend meals. I’ve been trying to share more “what’s for dinner” style posts on the blog to help switch up the menu. I always get inspiration from others. I kept seeing, Natasha, our boot camp instructor, post her shrimp salads, and that’s what inspired this dinner night!
Everything about dinner was delicious.
First, I wrapped the shrimp in tin foil, added a lemon vinaigrette dressing, salt, pepper, and threw it on the grill to cook for ten minutes. I wanted to cook the shrimp first so it would cool by the time dinner was ready. I’m not a big fan of adding hot proteins to a salad.
After I took the grilled shrimp off, I added the sweet corn. I seasoned it with avocado oil, black pepper, and onion salt from Trader Joes. I let the corn cook for about 6 minutes on each side (corn has four sides, right? 😉)
The salad had multi-colored romaine, diced mango, raspberries, cherry plums, cucumbers, avocado, red onion, and goat cheese. We used the lemon vinaigrette dressing (same one as the shrimp) for the top.
Lemon Vinaigrette Dressing
- 1 cup avocado oil
- juice of 2 lemons
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried chives
- 1 tsp garlic (or onion salt)
- 1 tbsp honey
- 1/4 tsp black pepper
If you’ve never had a cherry plum, you need to head to the grocery store and find them. I raved about them late last summer, and I’ll be eating them for the next few weeks since they’re in season right now. They are the sweetest little fruits ever!
And of course, the highlight of the meal was the fluffy gluten-free cupcakes with strawberry frosting.
I used the Simple Mills vanilla cupcake mix and added the Simple Mills vanilla frosting mixed with strawberries and lemon for the top. I sprinkled a dash of powdered sugar on top for a little bit of extraness.
The cupcakes were so good. I can’t wait to have the leftover salad and cupcake for lunch today.
You all will have to let me know if you like these “what’s for dinner?” posts! If you missed the last one, we had amazing Caesar salads with glazed angel food cake.
While I’m here, I thought I’d also throw in something I’ve been loving lately. A few days ago, I finished the book I was reading, The Dilemma. It’s by one of my favorite Authors, B.A. Paris. Kyle and I have been doing this new thing for the past few weeks where we turn the T.V. off downstairs and head up to read an hour before bed around 8:30. We don’t have a t.v. in the bedroom anymore, which has really helped me get more sleep, and we’ve replaced that time with reading. I think it’s truly helped with stress and better sleeping habits. Anyways, my point, I started reading Where The Crawdads Sing, and WOW. It’s such a beautiful book and I’m so deep into the story right now. I have a feeling I’ll finish this book before the weekend is up. It’s not my normal genre of books, but I think I’ll start reading outside of my go-to for a while because this book is so wonderful. If you haven’t read it yet, please do! And if you have any more book suggestions, feel free to drop them below!
I hope you all enjoyed this blog and I can’t wait to catch up with you! xo
Questions for you!
- Book recommendations?
- What would you like to see on my “what’s for dinner?” menu next!?
- Any weekend plans/projects you have?