I finally made the salad I have been craving for, and I want to share the recipe with everyone! Last Sunday, my friend Mich and I attended Cocktail Wars (a monthly Iron Chef-style bartending competition) at Woodward, and we shared the grilled shrimp salad and the short rib tortellini. Both dishes were excellent and I found myself craving for the shrimp salad all week, so I decided to make my own interpretation. I went to Whole Foods for my weekly groceries and then the farmers market to pick up some wonderful, fresh ingredients from the Kimball’s Fruit Farm stand.
haricot vert is the fancy term for French green beans
how adorable are these grape tomatoes?
refreshing cucumber
shrimp from Whole Foods
goat cheese from Vermont (I love New England produce)
The shrimp and goat cheese salad I ended up with was really easy to make. I used a simple lemon vinaigrette to dress it and it tasted very summery. The fresh vegetables were beautiful and the actual salad was so pretty, that I took a minute just admiring its attractiveness before digging in…
Shrimp and Goat Cheese Salad
(2 servings)
1 1/2 cups green beans
1/2 cup chopped tomatoes
1/2 cup chopped cucumbers
1/4 lb shrimp
2 slices (around 2-3 tablespoons worth) goat cheese (or you can use feta cheese)
2 tablespoons olive oil
1/2 teaspoon chopped garlic
salt, pepper, chili pepper flakes to taste
Easy instructions:
– Prepare the cold ingredients first: set aside the chopped cucumbers, tomatoes and goat cheese
– Heat 1 tablespoon olive oil, and saute the green beans on medium heat for a couple of minutes. Season to taste.
– Remove the green beans and transfer to a plate. Add 1 more tablespoon olive oil and 1/2 teaspoon chopped garlic. Saute the garlic for a minute until soft and fragrant, then add the shrimp and cook for another couple minutes. Season to taste.
– Add the cucumbers, tomatoes, goat cheese and sauteed shrimp to the plate of green beans and voila!
Dress salad with a lemon vinaigrette (I used the juice of half a lemon, 1/2 tsp dijon mustard, 1 1/2 tablespoon olive oil, salt and pepper) or whatever dressing you prefer (the salad at Woodward had a cabernet vinaigrette). Enjoy!
I will be making this again soon
Hi! I’m Bianca Garcia. I love food, running, yoga, sangria, and my job. I'm an advertising professional, social media enthusiast, blogger, freelance writer, and obsessive list-maker. I think about dessert constantly. 
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