Let’s just get this out of the way right now… look at those tomatoes!!! They’re an heirloom variety called Komato and they are oh-so-lovely. They’re also slightly sweet, meaty and have a bit of a thicker skin than traditional tomatoes so they’re a bit easier to work with. OK, now how did this salad end up happening? Two words: poor planning!
Some of you know we’ve had some transitions in the Runnels’ household recently (specifically in this last week), and with that schedules have changed. So in usual fashion, we did our meal prep and actually added in breakfast. What we did NOT do, however, was plan for what would happen when those meals were gone at the end of the week and there was nothing in the fridge.
So there I was. Sitting in Friday evening traffic, obsessing over what to make for dinner. So I stopped by Sprouts, saw these gorgeous tomatoes, and thought back to a lovely salad from a local restaurant (hello, TruFire). Yep, with a few modifications, I too could enjoy it!
And there you have it. The moral of this story? Find ONE ingredient that inspires you and build a meal around that!
TIP: You can also use chicken, steak or scallops with this salad. I just happen to use shrimp A LOT because it’s a great source of protein and healthy fats, while being slightly easier on the pocket book than scallops or beef.
ANOTHER TIP: Prep/ cooking times will vary depending on what protein you use. If you have to peel and devein shrimp this will impact prep. cooking times too. If you are using shrimp, try to get them pre-peeled and deveined at the butcher counter. Or if you’re using chicken, opt for a fresh pre-roasted one (minding the quality of course).