For me, eating is just as much of a visual experience as it is a tasting experience. There can be the most flavorful, decadent, rich pile of white mush and I won’t enjoy eating it… simply because it isn’t pretty to look at.
All kidding aside, this salad is absolutely beautiful. I created it based of off a salad that my parents are always eating whenever I visit them around dinner time. It’s simple, it’s easy to make and looking at it reminds me of a sunny, tropical oasis.
I recommend buying the fattest, juiciest shrimp that you can find and the freshest, crispiest head of romaine. After you wash it, store the lettuce leaves submerged in water in a large bowl in the fridge. This will keep it fresh, cold and crisp.
I didn’t make any homemade dressing to go along with this recipe because honestly, most dressings that you already have in the fridge will taste really good drizzled on top.
What will you need?
6 large prawns, shelled and deveined
2 cloves garlic, smashed
2 tbsp olive oil
Kosher salt, ground pepper
2 cups romaine leaves, torn
½ avocado, cubed
½ cup sliced carrot
½ cup snap pea pods
2 tbsp roasted, salted sunflower seeds
How do you make it?
Clean your shrimp (peel & devein them) and wash them in cold water.
In a small skillet, heat the olive oil, kosher salt, pepper and finely smashed garlic cloves for a minute on medium heat. Add your shrimp to the skillet, cooking until they turn pink on both sides. At this point, turn the heat down to low and continue cooking them through while you prepare your salad.
On a large plate, create a bed of torn romaine leaves.
Add your carrots, avocado and snap peas on top of the lettuce.
Remove your shrimp from the skillet and place them strategically on top of your salad.
Sprinkle the top with roasted sunflower seeds, adding a nice crunch to an already crispy salad! Admire the beauty for a minute, then devour