Let’s talk about lettuce for a hot minute. Is anybody else a picky lettuce eater besides me? I love a great big, fresh salad, but so help me those salads with big white chucks of lettuce just drive me crazy.
No joke, I will spend the 5-10 minutes ripping the lettuce leaves from that white chunky rib and I will do it with conviction!
And I like my salad with manageable sized lettuce leaves. Not those leaves that hit your cheeks as you’re trying to put your fork in your mouth because they’re so large.
I may sound a bit obsessive about this, but honestly, we all cut up on our meat to manageable bites, so is really so crazy to want our lettuce to be normal sized for eating? The answer is no, it’s not.
This is why I typically buy butter lettuce (or grow it in my garden in the summer) and I chop chop choppity chop it up into a manageable chopped salad.
Now, I’m all for other types of lettuce – kale? Good. Iceberg? Good. Romaine? Good. (Did anybody get my Friends reference?!). But for the love of all that is healthy – fresh, quality lettuce is where it’s at. And cut down to an awesome chopped salad is my jam.
So now that I’ve shouted from the mountain tops about lettuce (who knew this would turn into a full blog post!), lets break this salad down.
We eat a lot of chicken. A lot. Like every weekend I throw 6-8 chicken breasts into the crockpot and cook them so we have chicken to eat and add to recipes all week long. It’s a tremendous time saver, and I’m all about quick and easy also being healthy.
But one can only eat so much of something and after awhile you need to mix it up. I’m not tired of chicken yet, but I’m trying to prevent that from happening, so I’ve been trying to mix it up with more seafood lately.
After doing some brainstorming I realized that I had never had shrimp on a salad. I’m fairly certain about this. And I mean, really, why not? Shrimp would be delicious on a salad. So it was settled. I was going to buy myself some supplies and have a chopped butter lettuce and shrimp salad.
But of course that wasn’t all I was going to put onto a salad. I need a bit more substance than that. I had some berries leftover from my Mixed Berry + Banana Cheesecake Salad that I decided to add for the main components. I added corn, onion and avocado to round out my ingredients, and I have to say – what a fun and delicious salad!
The sautéed shrimp added a nice, filling texture and fresh flavor to each bite, and the sweetness of the raspberries complimented the seafood nicely. I love the flavor and crunch of onion, and thankfully Dylan does too so I’m not the only one with onion breath after eating.
The truth of the addition of avocado is simply that I could put avocado on errrrrthing. It’s so good. It’s probably a good thing I have to go to an office j-o-b during the day or I’d probably have a serious avocado toast problem.
Finally, I topped the salad off with a drizzle of balsamic and fresh cracked pepper. I’ve mentioned this before, but my two go-to salad dressings are balsamic vinegar or my any Bolthouse Farms dressing. With all of the competing flavors of this salad I felt that a simple balsamic vinegar would be best to compliment the salad.
The result? A healthy, easy, simple and flavorful salad!
COMMENT BELOW: What are your thoughts on fruit in your salad?
Serves 1 c. salad
10 minPrep Time
6 minCook Time
16 minTotal Time
- 2 cups of butter lettuce, chopped
- 16 shrimp, peeled and de-vained
- 1 cup fresh mixed berries
- 1/2 onion, roughly chopped
- 1/2 c. corn
- 1/4 avocado
- 3 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- Fresh cracked pepper
- In a medium saute pan, heat the olive oil over medium-high heat.
- Add in the shrimp and sauté for 5-7 minutes, or until warm.
- In a large bowl add the lettuce, berries, corn, red onion and cooked shrimp. Mix to combine evenly.
- Add in the balsamic and cracked pepper, mixing well to combine.
- Evenly place the salad in two bowls and enjoy!