I do believe that this is my favorite food of all time. It is so unbelieveably delicious (especially if you're a fan of fresh vegetables) that I really don't have the words to describe it! It's called a "summer" salad, but what with modern agriculture being what it is, you can pretty much make it any time of the year. And bonus: your colon will thank you! This is one of those dishes that really makes you feel like you've done your body a favor after you eat it. That much having been said, here is where we are going:



And here is how we get there:

You will need:
4 large lemons (or 6 small ones)
1 each red, yellow and green bell peppers
1 head cauliflower
1 head broccoli
2 bunches green onions
1 lb shrimp (preferably fresh)
Olive oil
Dijon mustard
Salt/pepper/sugar (or substitute)

No, I don't know why the broccoli looks frozen, it isn't - it's just water droplets catching the light



Remove the cap and clean out the insides of your peppers, then wash them



Start the shrimp to boiling, then cut your peppers into thin strips




Watch that shrimp - it cooks quite fast, be careful to take it out of the boil as soon as you notice no more transparency



Make sure you run the shrimp under cold water or it will continue to cook and end up rubbery!



Remove the tails on the shrimp and devein if needed (I prefer buying shrimp that has already been deveined mechanically), then let them chill out while you finish with your cutting



Put your cut up peppers into a large salad bowl



Cut your broccoli and cauliflower into bite-sized morsels. Be careful about this, nobody likes big old honking clumps



Throw it in the bowl with the peppers



Chop your onion



Add it to the mix



And now to make the dressing, which I promise you, makes the dish! Squeeze your lemons



When you're done, you want about a cup of lemon juice. I was a little short this time, oh well - this is really fast and loose, it's hard to go wrong



Add about a half as much olive oil as you have lemon juice



Add about half as much dijon mustard as you have olive oil




Add salt/pepper/sugar to taste, I usually add about 1/2 teaspoon of each, but I use Sweet&Low and just add a very little bit of a dash. The sweet should just barely be noticeable and balance out the tart. Whisk it all up



Add the now chilled shrimp to the veggies



Pour on the dressing



Mix it all up



Garnish with a lemon, and you're good to go!