Shrimp Salad

I've been trying to eat more salads. It's not just because I'm watching my weight for the wedding, but because it's getting warmer outside. The warmer months mean sunshine, higher hemlines and tons of fresh produce. Why not embrace that and eat a salad every day?

Sauteed Vegetable and Shrimp Salad 

Chopped garlic

Sliced asparagus

Sliced onion

Sliced red bell pepper

Deveined and peel shrimp

Arugula

Romance lettuce

Black beans

Fried egg

Grape tomatoes

Salt and pepper to taste

In a nonstick pan, sautee garlic, asparagus, onion and bell pepper until warm but still crunchy. Meanwhile, in a large dish or bowl, add arugula, lettuce and cooked black beans. When veggies are done cooking, add them on top of the greens and beans. In the same pan, sautee shrimp with salt and pepper. Add to salad. Finally, in the same nonstick pan, crack an egg and cook until white is cooked, but yolk is still runny.  Top salad with egg and dig in. Season with salt and pepper. 

Break the yolk and mix all ingredients together. The runny yolk will cover the salad and create a rich dressing to coat the vegetables. Enjoy!

-Akemi-chan