Ingredients
Romaine lettuce and arugula (any combo you like – spinach would also be great)
1 -2 tomatoes, chopped
1 onion, sliced
1 avocado, cubed
1 cup corn kernels
1 cucumber peeled and sliced
1 cup cooked butterbeans (or sub other canned beans – black, kidney, chickpea – drained and rinsed)
Hard boiled eggs
1 ½ lb shrimp, peeled and deveined
2 Tbsp olive oil, divided
1 tsp each – salt, pepper, paprika
Joyce’s Dressing
½ cup orange juice
¼ cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
1 clove minced garlic (not in Joyce’s original recipe – but I’m a fan)
Pinch of salt and pepper
Directions
Combine all ingredients for dressing in a jar and shake! *
Line a large bowl with salad greens and top with vegetables and add sliced hard boiled eggs.
Toss shrimp with 1 Tbsp of olive oil, salt, pepper, and paprika.
Heat a large skillet with 1 Tbsp olive oil over high heat.
Add shrimp and sauté until edges begin to brown and shrimp is pink and firm to the touch - about 3 to 4 minutes depending on size.
Top salad with shrimp and toss with dressing.
*Dressing will keep stored in the fridge for about a week.