Salads, the main meal that has been on repeat at our home, spun in many different ways. My boys have grown to love many different salads. Exposure with repetition has helped tremendously. Be it Caesar salad, spinach, mixed greens, and often times topped with microgreens, they will love it. I am still working on getting them to dig arugula, but that has a super strong flavor and I know with time they will also grow to love it.
When making this meal, you will find my eldest son Jacob in the kitchen helping me cook the shrimp. He is a lover of all things seafood, but shrimp is his number one favorite shellfish. What really brings this entire meal together is the Whole Foods Sesame Ginger Dressing. But a word of warning. It goes out of stock as soon as it comes back into stock. If you’re like me, you call in advance and stalk the ever-loving daylights at out all three of the Whole Foods in your county until you get a bottle, even if it is just one bottle. Seriously. It’s that good. We have tried many other ginger/sesame dressings and they’re all tasteless and watered-down.
Make this healthy and flavor-packed meal sometime soon and add it to your clean eating repertoire. Your taste buds and body will thank you. Enjoy!
Lemon Garlic Shrimp Salad with Microgreens
Shrimp
- 2 lbs shrimp, peeled, deveined, tails off
- Olive oil, plus more for cooking
- Juice of 1 lemon
- 6 cloves garlic, minced
- 2 tbsp parsley, finely chopped
- Juice of 1 lemon
- 1/2 tsp lemon zest
- 1 tbsp garlic powder
- 1.5 tbsp onion powder
- 1 tsp smoked paprika
Salad
- Mixed greens salad or baby spinach
- Beet sprouts or any microgreens
- Freshly cracked salt, to taste
- Freshly cracked black pepper, to taste
Prepare
- First, remove the tails from the shrimp and pat them dry so they retain no moisture from packaging.
- Next, toss all of the shrimp in a bowl with olive oil and lemon juice and sprinkle with garlic, parsley, lemon zest, garlic and onion powder, and paprika until well coated.
- Bring a wok or any pan up to medium high with olive oil for cooking.
- Cook the shrimp in batches until a little bit of char start to show, ideally 4-5 minutes per side, and set aside on a plate until ready to serve.
- Assemble the mixed greens, microgreens, and sesame ginger dressing on each plate and place 5-6 shrimp on each plate.
- Sprinkle with freshly cracked salt and pepper, serve, and enjoy.
