Ingredients
Equipment
Method
- In a large mixing bowl, combine the baby spinach, julienned carrots, and sliced mushrooms. Set aside.
- In a non-stick skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp, garlic powder, salt, and pepper. Cook for 3-4 minutes, or until the shrimp turn pink and opaque, stirring occasionally.
- Meanwhile, in a small bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, and a pinch of salt and pepper to create the dressing.
- Once the shrimp are cooked, remove them from heat and let them cool slightly.
- Drizzle the dressing over the mixed salad greens and toss to coat evenly.
- Top the salad with the cooked shrimp and sprinkle with fresh mint and sesame seeds.
- Serve immediately on a platter or refrigerate for up to 30 minutes before serving for extra crispness.
Nutrition
Notes
Feel free to play around with this salad by adding your favorite seasonal vegetables or even substituting the shrimp for grilled chicken or chickpeas for a vegetarian option.
If you want to enhance the flavors further, consider marinating the shrimp in the dressing for 30 minutes prior to cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to two days; just make sure to add the dressing fresh when serving to keep the salad crisp!
Enjoy your culinary creation!
If you want to enhance the flavors further, consider marinating the shrimp in the dressing for 30 minutes prior to cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to two days; just make sure to add the dressing fresh when serving to keep the salad crisp!
Enjoy your culinary creation!