This salad is a little coastal, a little comfort, and a lot of presence. It’s the kind of plate I make when I want something light but layered—grilled shrimp, fresh greens, a touch of cheese, and a dressing that feels like mine. It’s not just a meal. It’s a moment.
Ingredients
- 1 cup grilled shrimp, seasoned to your liking
- A mix of fresh greens (spinach, arugula, romaine—whatever feels right)
- ½ small onion, thinly sliced
- ½ cup shredded cheese (feta, mozzarella, or sharp cheddar)
- Dressing of your choice (I love a lemon-garlic vinaigrette or creamy herb blend)
Assembly
Start with the greens—let them form the base. Add grilled shrimp while they’re still warm, letting their flavor settle into the leaves. Layer in onion slices for bite, then scatter cheese for richness. Drizzle your dressing slowly, like a final touch. This isn’t rushed. It’s composed.
Why I Make It
This salad is about balance. The shrimp brings warmth and protein, the greens offer freshness, and the cheese adds comfort. It’s the kind of plate that feels like clarity—structured, nourishing, and quietly bold. I make it when I want to feel steady. When I want to offer something that says “I’m here.”
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