Healthy Recipes - Chef Toni's Salads

Grilled shirmp with arrugula, Aunt Nellies pickled beets, cajun pecans and goat cheese
with a warm bacon vinaigrette
Serves 4

1/2 pound 16/20 shrimp (3 per person)
1 bag baby arrugula
1 jar Aunt Nellies pickled beets (2 per salad, cut in quarters)
1 small log goat cheese (crumbled)
2 slices smoked bacon chopped
8 grape tomatoes sliced in half (2 per salad)
1 small bag whole pecans
4 Tbsp Extra virgin olive oil
2 Tbsp Balsamic

Toss arrugula, beets, tomato and pecans in a bowl.  In a saute pan add bacon, extra virgin olive oil.  When bacon is brown add Balsamic.  Toss in bowl with the salad.  Then top with the goat cheese and shrimp

For pecans:
1 Tbsp Extra virgin olive oil
Cajun spice to taste 
Toss together the cajun spice, pecans and olive oil and bake on sheet pan in 350 degree oven for 5 to 8 minutes

For shrimp:
Brush with olive oil, sprinkle with salt and pepper to taste and grill

Grilled Tuna with chic pea puree and Mediterranean roasted red pepper salad
Serves 4

Four 6 ounce Tuna loins marinated with 2 Tbsp extra virgin olive oil,  1 clove chopped garlic, Kosher salt, crushed red pepper and 1/2 bunch chopped parsley  set aside to grill

To make chic pea puree:
1 can chic peas strained
1 clove garlic
1 lemon squeezed
parsley dried 1/2 a pinch
basil dried 1/2 a pinch
salt to taste
pepper to taste
puree all of the above in food processor

To make red peppers:
1 medium sized red pepper- roasted on the grill, then remove, place in bowl and cover bowl with plastic wrap
Allow pepper to cool then peel and slice
Add 1 Tbsp capers, 12 pitted and chopped black olives, salt, crushed red peppers, a half of pinch dried oregano, 2 cloves chopped garlic, 2 Tbsp Extra virgin olive oil, 1 lemon squeezed  and 4 basil leaves

Grill the Tuna to desired temperature.  Place the chic pea puree under the Tuna, then place the roasted red pepper salad on top of the Tuna.