DinnerSaladSeafoodSidesVeggies

BY CHEF KATIE MIST

Shrimp Chopped Salad with Tahini, Shallot & Spinach Vinaigrette

This Shrimp Chopped Salad with Tahini, Shallot & Spinach Vinaigrette is crunchy, creamy, protein-packed and unapologetically extra in the best possible way. Loaded with fiber, healthy fats, and nutrient-dense ingredients, this is the kind of perimenopause and menopause recipe that supports your body while still feeling like something you’d order at an overpriced wellness café with very aggressive lighting.

Shrimp delivers lean protein to help support muscle maintenance, metabolism and satiety during midlife, when hormonal changes can make energy dips and blood sugar swings a little more dramatic than necessary. Crunchy green cabbage and Persian cucumbers bring hydration, fiber and gut-friendly compounds that support digestion and overall wellness, while avocado, pistachios and tahini provide healthy fats that help support hormone health, brain function and heart health. Hemp seeds and sesame seeds add extra plant-based protein, minerals and omega fatty acids for even more nutritional support.

And then there’s the vinaigrette. Swoon. It's bright, creamy and doing the absolute most for your health. Spinach delivers iron, folate and magnesium to support energy and muscle function, while garlic, shallots and scallions contain antioxidant-rich compounds that may help support immune health and inflammation balance. Fresh dill, oregano and lemon juice layer in flavor and polyphenols, while nutritional yeast adds a savory, cheesy note plus B vitamins that support energy production and nervous system health. Tossed together, this chopped salad is fresh, satisfying and proof that healthy midlife meals do not need to be boring and a form of punishment.

Shrimp Chopped Salad with Tahini, Shallot & Spinach Vinaigrette

Ingredients

Chopped Salad Ingredients:
• 1 ½ pounds shrimp, peeled, deveined, cut into ½” pieces
• 1 small green cabbage, cored and chopped into ½” dices
• 2 Persian cucumbers, cut into ½” dice
• 2 scallions, thinly sliced
• 2 tablespoons capers
• 1 tablespoon lightly toasted sesame seeds
• 1 tablespoon hemp seeds
• ¼ cup chopped pistachios
• 2 small avocados, cut into ½” dice

Dressing Ingredients:
• ¼ cup tahini
• 2 cloves garlic, roughly chopped
• ½ cup shallots, roughly chopped
• 3 scallions, roughly chopped
• 1 ½ cups spinach
• ¾ cup fresh dill
• ⅓ cup nutritional yeast
• 1 ½ teaspoons dried oregano
• 1 teaspoon salt
• 15 grinds fresh black pepper
• Juice of 2 lemons
• 2 tablespoons sherry vinegar (substitute with red wine vinegar)

Instructions

Chopped Salad Instructions:
1. Season shrimp with salt and pepper, sauté in a hot pan with avocado oil until just cooked through (4-5 min), set aside.
2. Toss together all salad ingredients along with dressing until well coated.
3. Taste and add more dressing if desired.

Dressing Instructions:
1. Combine all ingredients in a food processor and blend until smooth.
2. This will keep in an airtight container in the fridge for up to 5 days.

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