It’s December 26, which means many of us are waking up in a haze, feeling slow and curious about the past weeks actions (Did I really receive and consume baked goods from 12 different people?!). That’s right, the dreaded post-Christmas food hangover has struck again.
In a desperate attempt to make myself feel slightly human again, I threw together a salad with what was available in my fridge (the prospect of the grocery store was simply too overwhelming). Turned out pretty tasty – I’ll be turning to this remedy when the next inevitable food hangover ensues.
- 4-5 large cooked shrimp (aka left over shrimp cocktail)
- 1/2 avocado
- 2 cups shredded cabbage
- 1/2 tomato
- 1/4 onion
- juice from a lemon or lime
- 1 tsp. olive oil
- 1 tsp. apple cider vinegar
- 1 tsp. mustard
- Sriracha (optional but highly suggested)
Chop shrimp, avocado, tomato and onion into small pieces, roughly the same size. Season as desired (I used salt, pepper and Spike). Combine cabbage and chopped items in bowl and top with citrus juice, oil, vinegar and mustard. Mix together until all ingredients are coated and dressing is fully mixed. Top liberally with Sriracha for a spicy/sweet kick!