Months ago, when they were on sale, Niles used to bring me these packs of readymade fish and and shrimp taco things, and they were delicious. They were simple; just taco-spice marinated shrimp mixed with chopped bell peppers and onions. So Wednesday night I realized that I had a big bag of shrimp in the freezer, and figured I’d make my own. I used the last of Niles’s stash of homemade taco seasoning (sorry Niles!) and filled a tupperware with spicy shrimp, onions and peppers. I made shrimp tacos with half of it, and used the rest to top a salad. Such a simple recipe, but so delicious! And easy enough to make a big batch for a whole week’s supply.

Anyway, this has me thinking. I mean, the salad tasted so much like the shrimp tacos, I wonder if I could make other similarly inspired salads? Right now I’m scheming about a gumbo-flavored salad, with cajun-spiced shrimp, andouille sausage, onions and peppers. I bet it’d be pretty great! Because the thing about salads – and this took me a long time to learn – is that the greens are the canvas of the meal, just like the broth in a soup, the rice in a donburi, or the bread in a sandwich. A salad doesn’t have to be a pile of boring raw vegetables in order to be healthy, and it doesn’t have to be smothered in cream-based dressings to be tasty. The sky’s the limit, really.

Now I just have to figure out how to make a salad that tastes like sushi.