Sands Salad Recipe

Prep greens

Wash the romaine lettuce and baby spinach thoroughly. Spin or pat dry and tear the romaine into bite-size pieces. Place romaine and spinach into a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the seeded cucumber, and very thinly slice the red onion. Add tomatoes, cucumber, and red onion to the bowl with the greens.

Add avocado and shrimp

Dice the avocado and add to the bowl immediately to avoid browning. Pat the cooked shrimp dry with paper towels and add on top of the salad.

Finish salad

Crumble the feta cheese over the salad, sprinkle the toasted sliced almonds and chopped parsley evenly on top. Toss lightly only if dressing has been added; otherwise leave assembled for plating.

In a small bowl or jar combine the fresh lemon juice, Dijon mustard, honey, minced garlic, and red wine vinegar. Whisk together until combined.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or close jar and shake) to emulsify. Season the dressing with salt and black pepper, taste and adjust seasoning as needed.

If making ahead, refrigerate dressing up to 2 days and bring to room temperature before using; shake well before serving.

Just before serving, drizzle about 3 to 4 tablespoons of dressing over the salad (reserve extra on the side). Gently toss the salad to coat ingredients evenly, taking care not to mash the avocado or break the shrimp.

Divide the salad into 4 plates or bowls, garnish with any reserved parsley, and serve immediately.