So I went to Sweetgreen for the first time a few days ago, as they’ve opened a location right across the street from my office. Overwhelmed by all of the healthy and tasty looking salads, I ordered the Santorini, a shrimp salad with mint, chickpeas and a cucumber-yogurt dressing.
Good news: That salad was SLAMMIN’ (and I don’t say anything is slammin’, but hey, it was). This is not an ad for Sweetgreen, but it was super good.
Bad news: That slamming salad set me back $11. $11! I had forgotten how
flush my lunch budget was for a moment. I remembered as I went back to report on the new restaurant to my coworkers.
I figured: “Shoot, I could have made a salad for $11….. Hey, I could make THAT salad for $11!”
And so, for my dear BIGGYsmalls, here it is. I was shooting for $11 per serving, but was able to come in under $11 TOTAL, INCLUDING making the dressing, using a few things I had on hand. For the foodies among us, I’m including a recipe for the dressing, which I think might even be better than the original (sorry Sweetgreen, I still love you though, it’s just cheaper to cook)! My total costs are below both recipes.
BIGGYsmall “Slamtorini” Salad (makes 4 servings)
1 bag of mixed salad greens
1 can of chick peas (garbanzo beans) rinsed and drained
1/3 lb of medium (36-40) shrimp, deveined and steamed or sauteed
2 tablespoons of fresh mint leaves, chopped
1 large cucumber, sliced to about 2/3, reserve the other 1/3 for dressing
1/4 cup of feta cheese, crumbled ( I used “garlic and herb” flavored feta, but regular is fine)
Combine greens, drained chick peas, mint and feta and shrimp. Serve with dressing below.
Slammin’ Salad Dressing (makes about 1/2 cup)
1/3 cucumber reserved from earlier (should yield about 1 tablespoon pulp)
2 tablespoons of lime juice (reserve some extra to taste)
3 tablespoons of vanilla or plain yogurt (greek style preferred)
1 tablespoon of extra virgin olive oil
1 pinch of black pepper
1 pinch of kosher or sea salt
1/2 teaspoon of sugar or to taste
1 tablespoon of fresh mint leaves, finely chopped
With a Microplane or the finest edge of a grater, grate the inside (white part) of the cucumber, until you have at least a tablespoon of pulp. Add lime juice, mint leaves, yogurt, sugar, salt and pepper. Add about half of the olive oil. Wisk to combine, adding a little more oil if needed to make the mixture smooth.
Chilled, the dressing will keep for about a week. (It won’t last that long, trust me!.)
My Grocery list ( I didn’t count the yogurt or olive oil since I already had it. Math Police, please don’t come after me!)
Chick peas (Garbanzo Beans) $. 67
Bag of mixed Salad Greens $2.50
Minus coupon for salad -$.55
1/3 lb Fresh Steamed Medium Sized Shrimp, on special $3.50
Fresh mint $1.99
Fresh squeezed lime juicer (one of the plastic green do0hickeys) $.79
Total per serving: $2.47
Happy Fitness (and savings),
Ms. Biggy Smalls