Monday, February 24, 2014

Lunch Week 7: Salad with Shrimp, Pomelo, and Avocado

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Salad with Shrimp, Pomelo, and Avocado
I spent the whole long weekend eating leftovers. Lovely delicious leftovers but super unhealthy like fried chicken, steak, and fried rice. Yeah, I overdid it a bit. So to help detox, I decided to eat salad for this week. But just because I'm eating a salad, it doesn't have to be boring.

The base of the salad is boring and basic like spring mix, carrots, red onions, tomatoes, and cucumbers. But I added pomelo, shrimp, and avocado to the mix. Lots more flavor, texture, and richness to the dish.
The dressing is a mustard balsamic dressing. I used Maille dijon mustard, O&Co. balsamic vinegar, and Frantoia extra virgin olive oil. That's my favorite mix.

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