Another quick but restaurant-worthy weeknight meal, ready to eat in under 15 minutes! It’s certainly not gourmet, but it tasted like the type of salad I’d pay $10 for in a local cafe, and, with a hearty helping of seafood and heaps of mixed greens as a base, covered all my nutritional bases.
I used frozen shrimp, canned tuna, commercial salsa, canned olives, and my handy George Foreman Grill (I did say weeknight meal).
1 cup frozen shrimp (about 10 medium shrimp)
6 oz. can of albacore tuna
2 oz. can sliced black olives
1/2 cup goat cheese
2-3 Tbsp chunky roasted chipotle salsa
splash of fresh lime juice
~3 cups mixed salad leaves
For the shrimp marinade
1 Tbsp unsalted butter
1 Tbsp olive oil
1 tsp hot sauce (I used Tiger Sauce, leftover from a recent camping trip)
1. While grill is heating up, defrost shrimp in microwave for about 3 minutes. Thoroughly douse with marinade until each piece is lightly covered; set aside.
2. Toss salad leaves into a medium to large bowl. Drain tuna and olives and scoop out on top.
3. Grill shrimp for approximately 4 minutes, until nicely grilled. If using an indoor grill, this should result in well done but not overcooked shrimp. Toss warm shrimp into salad bowl.
4. Slice and dice avocado and add to bowl. Sprinkle with lime juice, then add cheese and a big spoonful of salsa.
Serve immediately. Makes enough for one full-meal salad.