Mexican Salad

Ingredients:

• Mexican Tordilla Chips: 1 pack
• Shrimp (cleaned and deveined): 150 g
• Salsa sauce: 1 tbsp
• Fresh lemon juice: 3 tbsp
• Grated lemon zest: 1/2 tsp
• Garlic (minced): 1 clove
• Salt and black peppercorns (ground): As needed
• Olive oil: 3 tbsp
• Honey: 1/2 tsp
• Garlic powder: 1/4 tsp
• Mustard sauce: 1 tsp
• Cilantro (finely chopped): 1 tbsp
• Baby spinach (chopped): 3 cups
• Mixed salad greens: 2 cups
• Cherry tomatoes: 1 cup
• Radishes (thinly sliced): 3 pieces
• Pitted olives: 20 g

Instructions:

1. Marinate cleaned shrimp with salsa sauce, 1 tbsp fresh lemon juice, lemon zest, minced garlic, salt, and black pepper for 15–20 minutes. Sauté in a hot skillet with olive oil until cooked through.
2. Whisk remaining lemon juice, honey, garlic powder, mustard, chopped cilantro, salt, and black pepper to prepare the dressing.
3. In a large salad bowl, toss baby spinach, salad greens, cherry tomatoes, sliced radishes, and pitted olives with the honey-lemon dressing. Top with sautéed shrimp and crunchy Mexican Tordilla chips before serving!