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Shrimp and Crisp Green Bean Salad with Homemade Avocado Vinaigrette

Shrimp and Crisp Green Bean Salad with Homemade Avocado Vinaigrette

When was the last time you happily ordered an entree salad from a restaurant....and then, truly enjoyed it? "Enjoyed it" like you ate every last morsel and then wished you had more. Yeah, that's what I thought. In case it's not already obvious, I'm kinda against the restaurant entree salad. While I'm a girl who loves her veggies, I can't justify paying for overpriced cold greens topped with overripe tomatoes and a bland protein, all tossed in way too much (or way too little) lack-luster dressing.

There's another thing I kinda despise too. When slim girls complain about their weight and then reluctantly order pitiful mounds of romaine from restaurants that clearly aren't known for salads. I can't stand this common (eye-roll provoking) female practice....and yet, I've been guilty of it (on rare occasion).

I solemnly swear, I'm never ordering an entree salad ever again. Because that one salad isn't going to magically allow me to drop the stupid 5 pounds that I've insanely obsessed over. That salad isn't going to satisfy me in the way a couple of fish tacos will either. I'm also not going to make conversation over delusional weight "issues." It's nonsense and no sensible person wants to hear it.


With all this talk, it's probably surprising that today, I present to you, a recipe for a Shrimp, Spinach, and Green Bean Salad. Ya like that 180 I just pulled? Let me explain...

I kinda enjoy preparing a salad in the comforts of my own home. It's not only inexpensive, it's also super simple. Why on earth would I ever pay $15 for some overdressed wilted greens when I can so easily create a unique and tasty salad in my own kitchen? Oh, and add to that, a delicious dressing that boasts stellar flavor with only a few ingredients...


It's summertime so the idea of devouring lighter fare over a delightfully greasy, cheesy, and bacon-topped burger is (shockingly) just more appealing. I don't care if I looked like a Victoria's Secret model..I'd still refuse a beach trip or day at the pool after a pound of pasta or a fully-loaded sub sandwich. Salads just make sense...sometimes.


Especially this one. With crisp lemony green beans, creamy avocado vinaigrette, crunchy butter lettuce, peppery arugula, and some tender grilled shrimp, this green goddess combo offers tons of tastes and textures that's sure to make a salad believer out of anyone. But don't take my word for it. Next time you even think about ordering a salad from your local Italian joint; stop yourself. Order the Linguine Carbonara...and then, make this salad for lunch the very next day.

Shrimp and Green Bean Salad with Homemade Avocado Vinaigrette 


1/2 pound wild-caught shrimp, peeled and de-veined

8-10 ounces of your favorite salad greens (I mixed arugula, butter lettuce, and spinach)

6-8 ounces Fresh green beans, ends snipped

1/2 cup scallion, chopped (dark and light green parts)

1 garlic clove, minced

2 tablespoons olive oil, divided

2 tablespoons grated parmesan cheese

2 tablespoons lemon juice

2 teaspoons lemon zest

1/2-1 avocado, sliced for the side (if you really love the green stuff)

For the dressing:

1 avocado, mashed

1/3 cup freshly squeezed lemon juice

1 clove garlic, minced

2 tablespoons olive oil

1/2 tablespoon Dijon

salt and pepper


1) In a medium sauté pan, bring one tablespoon olive oil to medium heat. Then, add the green beans. Sprinkle with salt and sauté for 3 minutes. Add minced garlic, lemon zest, and lemon juice and sauté for another 2 minutes. Remove green beans from pan.

2) Pat dry the shrimp and sprinkle with salt and pepper. To the same pan that you cooked the green beans in, add 1 tablespoon olive oil and bring to medium heat. Then, add the shrimp and cook until pink. Remove shrimp from heat and set aside.

3) In a very large mixing bowl, whisk together the salad dressing ingredients. Make sure the avocado and thoroughly mashed and then add the lemon juice, olive oil, and dijon. Whisk well and then whisk in remaining ingredients. If you want to thin out the dressing, feel free to add 1/4 cup water.

4) Once salad dressing is whisked until smooth, add the salad greens, parmesan cheese, scallions, and green beans. Toss with tongs until everything is evenly dressed. Plate the salad and serve with shrimp and avocado slices.


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