One of these days I hope SweetGreen discovers my food blog and names a salad after one of my inspirations… that day has yet to come! This salad is unique because the shrimp is marinated in an herb and salt mixture, Aglio Olio, that my cousin mailed to me from California.
She knows I am a big foodie and she usually mixes the seasoning with olive oil as a dip for bread. I took the liberty of repurposing it and was met with success.
“Shrimp My Ride” Salad (for one)
6 shrimp washed and deveined
Aglio Olio seasoning
half an avocado (or full if you’d rather just go for it)
half a yellow bell pepper (chopped)
1/4 cup feta
handful sunflower seeds
6 Greek olives (pitted and chopped)
2 cups romaine lettuce
2 cups spinach
Place the shrimp in a bowl. Pour olive oil on top to cover it. Sprinkle on the Agli Olio salt and herb mixture to season the shrimp.
Grill the shrimp until each side is pink and cooked through.
Place spinach and lettuce at the bottom of a large bowl. Cut the tails off of the shrimp. Place everything on top of the greens. Drizzle on balsamic vinegar and olive oil to dress the salad. Dig in!