Kitchen Sink Salad Recipe

After what feels like a month away from home, it’s so nice to be back in my own kitchen making my own food! 😊 Lately, I find that my schedule has been super hectic, so getting back into the kitchen today made me feel super happy and at ease! Sometimes I like to think cooking is like free therapy- you get to listen to your favorite playlist (check out my Spotify playlist on my Instagram highlights) and be with your own thoughts. 

Today, I made my “kitchen sink” salad – basically whatever is in my fridge + leftovers and throw it into a big bowl with some lettuce. In the salad I have my BBQ lemon garlic shrimp, fresh tomatoes + cilantro, roasted cauliflower with beet tahini, homemade guacamole and roasted sweet potatoes! Topped with a tiny bit of EVOO and freshly squeezed lemon. Recipe for all of the salad elements below! Don’t forget to save + share the recipe! 😘 xx 


Kitchen Sink Salad 

Salad Recipe


  • 1 tsp of EVOO 
  • 1 cup of spring mix salad
  • 1 tbsp of freshly squeezed lemon juice 
  • 1 tsp of tahini 
  • 1 tsp of finely cut green onion for garnish

BBQ Lemon Garlic Shrimp Recipe


  • 1 lb. of shrimp uncooked 
  • 2 tbsp of freshly squeezed lemon juice 
  • 1 tbsp of garlic, minced 
  • 1 tbsp of parsley 
  • 1/4 cup of EVOO
  • 1/2 tsp of red pepper flakes 


  1. If the shrimp is shelled, peel and rinse under cold water until shrimp is soft. Pat dry with paper towels. 
  2. In a small bowl, combined the marinade ingredients and add the shrimp to the bowl. 
  3. Place marinade and shrimp into a ziploc bag and leave for 20-30 minutes. 
  4. I used a bbq, but you can also use a pan. Heat bbq to high (make sure to spray so it doesn’t stick) and place shrimp on the grill for 3 minutes per side. 
  5. After shrimp is cooked, place on a plate and let cool. Garnish with some extra lemon juice and parsley.

Roasted Cauliflower + Sweet Potatoes Recipe


  • 1 medium cauliflower head broken into pieces 
  • 1 medium sweet potato chopped 
  • 3 garlic cloves, minced 
  • 1/4 tsp of salt 
  • 3 tbsp of EVOO
  • 2 tbsp of beet tahini (you can use regular store bought tahini as well) 


  1. Preheat oven to 425F degrees
  2. Line a baking sheet with foil or parchment paper and set aside 
  3. Add chopped cauliflower, sweet potato, garlic, salt and EVOO to a large bowl and stir 
  4. Once all the vegetables are coated, place onto baking sheet
  5. Put tray into oven for 25 minutes
  6. Once vegetables are cooked and cool, drizzle (beet) tahini on top 

Guacamole Recipe


  • 1 lime, juiced
  • 2 ripe avocados
  • 3 tbsp of fresh cilantro, chopped 
  • 1 tsp of garlic, minced 
  • Salt & pepper to taste 


  1. In a medium bowl, mash together the avocados with a fork to a consistency of your liking 
  2. Mix in lime juice, cilantro, garlic, salt + pepper
  3. Enjoy! 

Salad Directions 

  1. Add lettuce to a medium size bowl 
  2. Combine shrimp, guacamole, chopped tomatoes, roasted cauliflower + sweet potato on top 
  3. Garnish with lemon, cilantro, EVOO and green onion 
  4. Enjoy! Xx
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