Recipe: Shrimp & Spinach Summer Salad

Hey Cats!

Happy Wednesday-we’ve made it halfway! I hope everyone is having a great week so far. For me, it’s been busy but happy. Monday night I went to a new Bible study with my friends, and last night was my last Junior League meeting of the year. Tonight I’m at home, and will probably be scrambling to get my life together before I head to the beach on Sunday with my friends! SO EXCITED.

I threw this salad together Sunday night, and it was so yummy that I had it again for lunch on Monday! This weekend, I bought shrimp for dinner for a little something different. However, I asked for 1/4 of a pound, but walked out with 3/4 of a pound, and it was like $9 so I’ve had to get creative to use it all. This is just one way! This meal is perfect for lunch or a summer dinner!

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Here’s what you’ll need:




-Goat Cheese

-Croutons (optional but delicious)

-Lemon vinaigrette (or whatever dressing you desire)

Since I’m going to assume you all know how to combine ingredients in a bowl to make a salad, I don’t need to include steps. But I will tell you how I cooked my shrimp!

  1. Melt 1-2 tablespoons of butter
  2. Spread raw shrimp out on a cookie sheet. I got mine from the counter, and went with peeled and de-veined.
  3. Pour the butter over the shrimp, and sprinkle with salt, pepper, garlic powder, and crushed red pepper flakes.
  4. Toss until evenly coated
  5. Cook at 350 degrees for 7-10 minutes until pink and curly!

So easy, and so quick! Also, the dressing I used was divine. I found it at the grocery store and thought it would be the perfect light addition to my shrimp salad. It’s called Leo’s Lemon & Caper dressing, and is pictured below. I also like Marzetti’s Lemon dressing, or you could make your own! I liked how the taste didn’t overpower everything else in my salad.

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That’s all for meow!

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Recipe- Tangy Summer Salad with Salmon

Hey Cats!

Happy Wednesday! This week is both flying and crawling at the same time, if that’s possible. I’ve been trying to eat healthier lately, but it’s also SO HOT in Houston that just the thought of turning the stove on makes me sweat. I typically make a pizza or other fun dinner for myself on the weekend, but after laying out at the pool all day Saturday, I needed something light, but obviously still delicious and filling. So I decided to combine a citrus salmon recipe that I love with a homemade version of my favorite Salata salad. And it was so good I made it without the salmon for lunch until I ran out of kale.


Okay first we need to address this MASSIVE salmon plank. I asked for 4oz, and the little fishmonger just haphazardly whacked off a chunk, weighed it to get the price, and wrapped it up without noticing that it was 6oz. I’m fine with more fish, but I also had to pay more for it, which I wasn’t too pleased about. Also, it was so large that it just fell apart when I tried to plate it, so that’s why it looks kind of sad. But hey, I did the best I could and it’s delicious so that’s all that matters, right?

Here’s what you’ll need:

-1 serving of Honey Garlic Lemon Salmon– this recipe from The Whisking Kitchen is SO good!

-1 cup kale, rinsed and chopped

-1/4 cup fresh spinach, chopped

-3-4 large brussels sprouts, grated or finely chopped

-1 small granny smith apple, thinly sliced or diced

-1/4 cup cooked quinoa

-2 tbsp pine nuts

-2-3 tbsp goat cheese (feel free to go crazy here, I sure did)

-lemon vinaigrette dressing- I used Marzetti’s Simply Dressed Lemon, in the refrigerated section.

Here’s what you do:

1. First, prepare the salmon. It has to marinate for at least 30 minutes, so plan for that. ALSO cook it on a foil-lined pan, because I cannot tell you how long it took me to scrub the burnt honey off my pan.

2. Finely chop the kale and spinach and add to a very large mixing bowl.

3. Add the brussels sprouts, apple, and quinoa and toss.

4. Next, add the pine nuts, cheese, and dressing. Toss until everything is fully coated with dressing. I usually just pour my dressing over the top, but tossing your salad ensures every bite is tasty!

5. Serve your salad with your salmon on top, and enjoy!

What’s your favorite light summer meal? Let me know!


That’s all for meow!

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Recipe- Corn & Black Bean Summer Salad

Hey Cats!

Happy Tuesday! I skipped Monday’s Musing’s yesterday, as you may have noticed. I wrote one, but then I decided that I didn’t like it, so I didn’t post it. But I’ve been super excited about sharing this recipe, so here it is!

I signed up to make a side dish for my 4th of July party before I really thought about what I would make. So naturally, I called my mom and asked what she thought people would like, because no one wants to bring that thing that no one else eats. She suggested this yummy corn and black bean salad that she had made for my graduation party a few weeks ago, and I was on board!



Here’s what you’ll need:

-1 can black beans

-1 cup frozen corn

-1/2 cup fresh cilantro, chopped

-1 chopped green bell pepper

-1/2 purple onion, diced

-1/2 cup grape tomatoes, halved or quartered

-2 tbsp olive oil

-juice of 2 limes


-garlic powder

-1 avocado, diced

Here’s what you’ll do:

1. Rinse and drain the beans, and microwave the corn for about 30 seconds, until defrosted but not cooked.

2. Next, in a large bowl, toss together all the ingredients except the olive oil, lime juice, salt, garlic powder and avocado.

3. Then, mix together the olive oil, lime juice, salt, and garlic powder in a small bowl.

4. Drizzle the dressing over the veggies, and toss to coat.

5. Leave in the fridge for at least an hour.

6. Right before serving, add the avocado, another squeeze of lime juice and toss again.

7. Enjoy!

How easy is that? You can serve this with chips, or on its own as a salad! I love that it’s so colorful- it makes me want to eat it all. Also, I had some left over, so I spread some hummus on a whole grain tortilla, filled it with the salad, and rolled it up for a great lunch wrap! This is a great healthy dish to take to a party, or just to make for yourself!

That’s all for meow!

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