With the warm weather, we’ve been grilling more nights than not. We threw this meal together last-minute, taking advantage of some of the vegetables we had stocked up on for the week. In a single pot, I boiled eggs and halved new potatoes until they were just cooked through, then threw in the green beans til just cooked, about 2-3 minutes to retain their crunch. Though each of these have different cooking times–eggs and potatoes are the closer in cooking time, green beans only need a few minutes–I highly recommend using just one pot so you have less mess. As you can see from the picture, we lay all of the salad components in rows: avocado, tomatoes, green beans, thinly sliced cucumber, boiled potatoes.
For the shrimp marinade
2 cloves minced garlic
juice from one lime (add another half of lime or lemon if limes don’t yield much)
a glug of olive oil
a sprinkling of aleppo pepper (cayenne or chili powder works too)
a tablespoon or so of agave (maple syrup or sugar works too)
I only had 10 minutes to marinade as we were closing in on bad time, but, as you know, longer is always better. Grilling shrimp only takes a few minutes on each side. The beauty of the deconstructed salad is that kids can take what they like. I served this with a side of greens. I used a dressing of 3:1 parts olive oil: red wine vinegar, a heaping teaspoon of mustard, and a teaspoon and some of agave for both the salad and the “cobb.”