Because I'm hoping to start renovating my kitchen soon, I'm trying not to unpack the boxes of kitchen supplies and utensils and have been eating off paper plates since I moved. Because I would be utterly poor if I ordered take out every night, I've been trying to keep up the cooking but with recipes that require few pots and pans. This inevitably leads me to make simpler meals with fewer ingredients. I've learned simple often correlates to fresh and healthy (yay! considering bikini season has just arrived), but simple can also mean harder to design interesting dishes with limited resources and ingredients. I think I did pretty well this time with the shrimp salad I made this weekend.
Now that it's warming up, I'm happy having a chilled meal to cool me off at dinnertime. I mixed shrimp with mayo, hearts of palm, and capers. The capers have enough salt for the dish, but I added a dash of pepper and garlic powder for seasoning. I piled the salad inside purple cabbage leaves because we eat with our eyes first and I thought it looked nice and pretty that way. I'm not a big fan of celery in tuna/chicken/shrimp salad, but you need more than just protein and mayo to make it a meal and this combo is just about perfect.
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