So I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.
I hope to see you there.
Every now and then in my monthly newsletter, I have a section called Not Really a Recipe. It’s where I share some of the ordinary foods that I eat for meals that are simply a combination of ingredients without much measurement.
This shrimp cobb salad falls into that category.
I did end up turning it into an actual recipe so that you can try making it. It is delicious so I’d highly recommend that.
But when I was making it, I basically took stock of what I had in the fridge to use up and gathered all those ingredients together. That included spinach and cabbage, green onions, and some cucumber.
Protein comes from a combination of those small salad shrimp that I’ve mentioned before. I always get them when I want shrimp because they are some of the only sustainably caught/produced seafood I’ve been able to find locally. There are also hard-boiled eggs cooked in the Instant Pot for about 6 minutes.
The two stars of the salad, though, are the Early Girl tomatoes and Peach Sorbet blueberries. Both are from our backyard. Little by little I’m figuring out how to grow more in our climate.
Smoked almonds and some shaved parmesan round things out.
You could serve just about any dressing you like with this. I shook up some honey balsamic dressing. Super easy.
Pour on the dressing and gently toss everything together. The best kind of summer dinner.
- 2 cups chopped fresh spinach
- 1 cup finely chopped green cabbage
- 2 small tomatoes, sliced
- 2 hard boiled eggs, sliced
- 2 green onions, sliced
- 1 small cucumber, sliced (I use Persian cucumbers)
- 1/3 cup fresh blueberries
- 1/4 cup chopped smoked almonds
- 1/4 cup shaved Parmesan
- 1 1/2 cups cooked small shrimp, thawed if frozen
- 4 tablespoons extra virgin olive oil
- 3 tablespoons aged balsamic vinegar
- 2 teaspoons raw honey
- 1/4 teaspoon coarse smoked sea salt
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- Arrange the spinach and cabbage in the center of a large plate. Arrange the tomato, egg, green onions, cucumber, blueberries, almonds, and cheese around the greens. Place the shrimp on top of the greens.
- Place all ingredients in a half pint jar. Secure with the lid and shake well until the ingredients are combined.
- To serve, pour the dressing over the salad and toss all ingredients together.
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Ryan and I rarely follow recipes and are a huge fan of throwing random ingredients together to make a meal. 😉
I have about a 75% success rate with the method! 🙂