The beautiful thing about a salad is there are so many variations. If you continue to switch it up, eating salads should never get old. I’ll admit, life is busy, and I often get in a salad rut because I just grab the usual salad toppings as I’m dashing through the store. After a ten to twelve hour day at the office, I don’t always feel like planning my meals, I don’t feel like cooking, and I just want good ol’ taste good comfort food.
You might never think that a healthy salad can be comfort food, and I’m not talking sugar-sweetened meat or loaded with creamy ranch dressing type of salads. Healthy comfort food is rich in flavor and filling, and leaves you satisfied without leading to regret over what you ate.
This Green Goddess Chili Shrimp is my favorite salad to make for lunch lately. It’s easy to make, super flavorful, and full of healthy goodness. It’s packed with so many nutrients from all the greens.
Ryan and I usually make our own salad dressings just to avoid the unnecessary added sugar in our diets. I used to spend hours going through the dressings to find one without sugar in any of its hidden forms, and then we discovered Tessemae’s All Natural Green Goddess Dressing. It is now one of our favorite dressing because it’s just so darn good. It has such a unique flavor that is light and dress. It’s one of those dressings that could go over almost any salad and be wonderful.
Trust me friends, you’ll love it!
- ½ pound medium shrimp
- 1 avocado
- ½ cucumber
- 4 cups spinach
- 1 teaspoon grapeseed oil
- 1 teaspoon chilli powder
- black pepper
- 2 tablespoons Tessemae's All Natural Green Goddess Dressing
- Heat 1 teaspoon grapeseed oil in a small frying pan over medium heat. Once the grapeseed oil is hot (you can tell when it starts to move in the pan), add the shrimp.
- Cook shrimp until they are almost cooked through, then add the chili powder and black pepper to taste. Cook the shrimp an additional 2 min, mixing the shrimp frequently. When cooked, set aside.
- Divide spinach evenly between the two bowls or plates.
- Slice cucumber and avocado, divide evenly between the two salads.
- Top each salad with 1 tablespoon dressing and top with shrimp.
- Devour and enjoy!