One afternoon, my friend and I went into the kitchen, opened the fridge and just brought out every ingredient that we thought could go into a vegetable salad. We also decided shrimp would serve as a good source of protein for the salad. Once, we mixed every ingredient together, we couldn’t believe how incredibly delicious the salad tasted. So I’ve decided to share the recipe.

Note: while making this salad, we didn’t use concrete measurements but the measurements provided below will make an equally great salad too.

Warning: Recipe contains peanuts.


 –       2 cups of pre-washed baby spinach

–       ½ cup – 1 cup of cooked shrimp

–       1 avocado

–       1 whole onion (small / medium)

–       1 whole tomato

–       ¼ cup of peanuts/walnuts/pecans …

–       ¼ cup of olive oil

–       1 lemon

–       1 small cucumber

–       Salt and black pepper to taste


            Once all the ingredients have been assembled, cut the avocados, onion, tomato and cucumber into desired shape and size. Then, heat a skillet on medium heat with about 2-3 tablespoons of oil (vegetable/canola/ olive…). Add the cut onions onto the skillet and fry till it turns brown and translucent or until the onions have been caramelized. Then add the cooked shrimp to the skillet and fry with the onions for about 5-7 minutes. You can sprinkle some salt on the shrimps to improve the taste.

In a large mixing bowl, mix the spinach and cucumber together. Then add the fried shrimp and onions to the large mixing bowl and stir. In a smaller bowl, squeeze the fresh lemon and mix in with the olive oil. Finally, add the lemon and olive oil mixture to the large bowl and stir with a mixing spoon. Lastly, add the tomatoes and avocados to the bowl and stir carefully to prevent the avocados and tomatoes from being mashed. Then add some salt and black pepper to the mixture for taste and serve. Once, the salad has been served onto plates, sprinkle the peanuts over the salad and enjoy.

Note: This recipe serves two.