Joe was going to go out and have coffee with his friend, who would be having lunch. They do this often, as Joe brings his travel mug of coffee while his friend has breakfast or lunch. As nice as it would be for Joe to eat with his friend, it’s not in our budget—but mostly not good for his waistline. With a combination of regular exercise (with the dog in the park), and more attention to his diet, he’s lost over fifty pounds this past year. Neither one of us want to see him regain any of that dead weight.
So we would have lunch first, but it would have to be quick since William was on his way over. What could I prepare quickly? A scan of the fridge (the contents of which were certainly no mystery) left me with an obvious choice. The tub of leftover shrimp/garbanzo bean salad would be just enough for a new kind of salad, ready to go in five minutes.
Shrimp/Garbanzo Bean Salad with Satsuma Tangerines
1 can garbanzo beans, drained
1 can (4 oz.) wild caught tiny Oregon shrimp (I get them at Costco)
½ cup Greek yogurt
2 stalks celery, finely chopped
½ small sweet onion, chopped
2 tablespoons lime juice
½ teaspoon red pepper flakes
1 clove garlic, crushed
Sea salt to taste
Mix all together to combine. Refrigerate to blend flavors. Makes four servings.
Divide two servings over ½ head Romaine, sliced crosswise and split between two plates. Arrange 1 Satsuma tangerine atop each salad and drizzle each with ½ tablespoon light balsamic vinaigrette.