Salad with avocado, cucumber, onion, shrimp, radish and olives in white bowl on counter

Saturday Shrimp Chop Salad

New crunchy salad on the menu today. Great on hot summer days for an easy, delish lunch. Serves 1.


Romaine, chopped
Castelvetrano olives, pitted, smashed, and chopped
Radish, diced fine
Red onion, diced fine
Persian cucumber, diced fine
Vegan feta, crumbled
Green cabbage, shredded
Avocado, chopped
JF Sautéed Shrimp, chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Sautéed Shrimp:

Olive oil
Wild caught shrimp
JF Spicy Salt


Sautéed Shrimp

Step 1: In a large sauté pan warm your olive oil.

Step 2: When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook.

Step 3: Once these curl and are just pink, remove from the heat and set aside to cool.

Shrimp Salad

Step 1: In a large bowl, using the chopped romaine as a base, begin to build your salad.

Step 2: Layer in the olives, radish, red onion, cucumber, vegan feta, green cabbage, avocado, and our shrimp.

Step 3: Toss in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!

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