This curry spiced surf and turf caesar salad is a healthy dish great for spicing up your salads while keeping your immune system strong! Easy to make and my version is gluten free of course!
I will confess. The kiwi and I are not romantic. In fact, we’re quite boring. But hey, that’s us, right? We spend a lot of date nights in because
- A- I like to cook, it’s my therapy and my excuse to have wine. Ahem… guilty.
- B – The Kiwi has a lot of long rides and runs during the weekend, so I try to make meals that will be quick but nutrient dense.
One of my favorite meals to make on a cold weekend night is this Spicy Caesar, but let me tell you why it’s good during cold months.
For one, the Steak and Shrimp are great sources of Iron and Amino acids, we need that for muscle regeneration.
But the Curry, oh yes, it’s magical! Curry powder is actually a mixture of several spices –> turmeric, fenugreek, curry leaves and even coriander. Curry has many health benefits, but the one benefits that I really APPRECIATE during the colder months is it’s effect it has on joint care and blood circulation in the body! If regularly consumed, it can help reduce stiffness that often occurs in the joints and muscles during winter. And if you’ve ever trained for a marathon or triathlon or anything for that matter during the winter months, then you’ll definitely know that feeling. Am I right?
So, a little curry every day is a great way to spice up dishes and loosen up those joints. Yep, we’re curry obsessed.
Okay okay, enough nutrition talk, let’s get to the recipe. Oh my goodness is sooooo good and so easy!
- 6-8 oz steak fillet (or two 4 ounce fillet)
- 10-12 medium shrimp
- ½ cup olive oil
- lime juice
- ¼ tsp each black pepper and sea salt
- 1-2 tbsp balsamic vinegar
- ½ tsp garlic powder or minced
- 1 bag of iceberg lettuce
- hard shredded parmesan
- 1-2 tsp curry powder
- 1 cup black rice
- Caesar dressing of choice
- First prepare your rice. This is optional but it gives a nice crunch to the salad. I make the black rice ahead of time and use a vegetable broth with a pinch or two of chili pepper when steaming/boiling. Black rice usually takes about 30 minutes or so in rice cooker.
- While rice is cooking, prepare your proteins. In a small bowl, combine your oil and your seasoning. Mix together. Then coat the steaks and the shrimp in the marinade with the curry and balsamic vinegar. Place steaks in the over at 400F for 20-25 minutes. The last 15 minutes or so, add your shrimp. Broil the last minute. If the steaks are extra thick, they might need longer time.
- Once everything this cooked, combine a little bit of rice with the steak/shrimp and toss together with more curry and black pepper if you'd like. Place on a bed of lettuce, sprinkle with parmesan, lime juice, and drizzle with your dressing. It's delish!
And if you actually use chop sticks to eat the salad, you get bonus points because it’s hard and takes a lot of patience when you are hungry. Just sayin…
What’s your favorite way to use curry? I’d love more ideas, always!
Happy weekend, happy training, happy EATING!
And stay warm.
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p.s. I have another FAB gadget giveaway this weekend. And the Healthy Bites/Lovegrown giveaway ends Monday. WHOA! Go enter!