Like I have said before, I am big into nutrition and health so a salad is part of my daily diet. I usually bring a salad for lunch with me to work so I need something that can be prepared ahead of time and will stay fresh until lunch time comes around. For the most part I usually throw a salad together the morning of with whatever fruits and vegetables I have in the fridge and around the kitchen. I always keep mixed greens, fresh vegetables, and fresh fruits on hand because I use them so often, so putting a salad together last minute is never a problem for me.
I originally found the recipe from Chef Savvy, but I have altered it a little bit due to my dietary restrictions. The recipe I use is posted below.
- 1 tablespoon extra virgin olive oil
- 12 large shrimp, deveined, tails removed
- 1/2-1 teaspoon each paprika, cumin, chili powder, cayenne pepper
- 4 cups spring mix (or your favorite lettuce)
- 1/4 cup black beans, drained and rinsed
- 1/4 cup grilled corn
- 1/4 cup mushrooms
- 1/4 cup tomatoes
- lime wedges for serving, if desired
Creamy Cilantro Lime Dressing:
- 1/2 cup cilantro
- 1/2 cup dairy free yogurt
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 1/2 teaspoons agave nectar
Add olive oil to a large skillet and heat. Sprinkle shrimp with seasoning. Saute until fully cooked, 3-4 minutes or until opaque.
Assemble salad by filling bowl with mixed greens, tomatoes, corn, and black beans. Top with cooked shrimp, lime, and creamy cilantro lime dressing. Serve immediately.
The one thing I love about this salad is that it is very simple to make, doesn’t require a lot of ingredients and is tasty. Whenever I take a salad on the go I always make sure to pack the dressing in a separate container and add it when I am ready to eat the salad so the greens and other ingredients don’t get soggy throughout the day.
Please share your salad recipes with me! I am always looking for new ones to try.