Travel meal: non-boring salad

Can you tell I'm tired of eating the same old salad?

This one has cocktail shrimp, cubed baked sweet potato, edamame, and a big squeeze of fresh lime juice. All accomplished in a hotel room, thanks to frozen shrimp and edamame, and a microwaved baked potato.

That's basically the whole recipe, but here's the rest. There is a specific order to assembling this, I swear.

Non-boring hotel room salad for lunch the next day:

Nestle some torn up kale into one side of the container. Then add in shelled edamame next to it. Next add spinach greens and baked sweet potato, cooled and cut into cubes. Plus carrot slices and leftover cocktail shrimp, tails removed.

Pour some extra virgin olive oil (from the travel kit) into the corner with the edamame and kale, and sprinkle salt and pepper on top. Roll a lime around on the counter and cut in half. Tuck one half of the lime into the container.

The kale can take an overnight soak in the olive oil, but the spinach will wilt, so be sure to nestle the kale in the corner and pour the olive oil directly on top. Store it kale-and-olive-oil-side down in the fridge.

Prior to eating, squeeze the lime juice on top, replace the lid, and shake it up.

So much better than a crummy pre-packaged salad.