Serves 2

Prep time: 20 minutes

Feel free to play around with the veggies in this salad, as almost anything works nicely here.

The dressing is a three-ingredient combo that is bright and spicy all at once, and pairs great with the salad.

If you want to make a salad or any vegetable dish, but don’t need a lot of something, check to see if your local grocery store has a salad bar.

You’ll find a wide variety of veggies that you can add to your salad, and you can only buy as many as you need, so you aren’t stuck with half a head of cabbage you won’t use!

As a bonus, they’re already chopped and prepared, so all you have to do is add to your salad or skillet. They may be more expensive, but you might also end up saving money and not throwing away food.

Shrimp Ingredients

1 pound raw shrimp

1 teaspoon chili powder

2 tablespoons olive oil

Sea salt and fresh ground pepper, to taste

Salad Ingredients

1 head Romaine, shredded

1 cucumber, sliced

1 mango, diced

1/2 cup sliced or grated carrots

1 avocado, sliced

4 tablespoons olive oil

1 teaspoon grated ginger

Juice of 1 lime

Fresh chopped mint leaves

Instructions

• Sprinkle the shrimp with the chili powder and a little bit of salt.

• Heat a skillet over medium high heat and add the oil.

• Sear the shrimp until pink, and turn off the heat.

• To make the salad, toss the vegetables in a large bowl.

• Whisk the oil, ginger, and lime juice together and toss with the salad.

• Add the shrimp and mint leaves, toss and serve.