The Washington Post

Angie's Daughter's Salad

Angie's Daughter's Salad 2.000

Deb Lindsey for The Washington Post

May 4, 2018

Food writer Osayi Endolyn says she thought she came up with this ensemble of ingredients, only to discover that it's "a playful update" of a salad her mother, Angela Rushen Ross, used to make.

To read the accompanying story, see: My mom made a salad, I wanted a burger. But over time, something shifted.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • For the dressing
  • 1 tablespoon tahini
  • 1 tablespoon honey
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons apple cider vinegar
  • Juice of 1/2 lemon (at least 2 tablespoons)
  • 1/2 cup regular or low-fat coconut milk
  • Kosher salt
  • Freshly ground black pepper
  • For the shrimp
  • 2 tablespoons extra-virgin olive oil
  • 4 to 8 ounces medium shrimp, peeled and deveined
  • Pinch garlic powder (granulated garlic)
  • Pinch sweet paprika
  • Pinch ground cayenne pepper
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • Juice of 1/2 lemon
  • For the salad
  • 2 to 3 handfuls homemade salad mix, such as a blend of butter lettuce or green leaf lettuce, watercress, radicchio, basil leaves, fresh dill
  • 2 ounces daikon radish, peeled and thinly sliced
  • 1/2 cup halved cherry tomatoes, preferably a mix of colors
  • 1/2 Braeburn apple, cored and thinly sliced
  • Flesh of 1/2 avocado, cut into chunks (optional)


For the dressing: Whisk together tahini, honey and oil in a large liquid measuring cup, until smooth, then add the vinegar and lemon juice. Gradually whisk in the coconut milk to form a smooth, emulsified dressing. Season lightly with salt and pepper. The yield is 3/4 to 1 cup.

For the shrimp: Heat a tablespoon of the oil in a large cast-iron or nonstick skillet over medium heat. Combine the shrimp, the remaining tablespoon of oil, the garlic powder, paprika, cayenne, salt and pepper, tossing to coat evenly. Transfer the shrimp to the skillet; sear for 2 to 3 minutes, then turn them over and cook for about 1 minute. The edges of some shrimp should have a bit of char. Transfer to a plate and sprinkle with the lemon juice.

For the salad: Toss together the salad mix, daikon, tomatoes, apple and the avocado, if using, in a mixing bowl. Add half the dressing; use tongs to gently mix so the components are evenly coated. Add more dressing, as needed.

Divide between plates, then arrange equal portions of shrimp atop each salad. Drizzle with the remaining dressing. Serve right away.

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Recipe Source

From food writer Osayi Endolyn.

Tested by Bonnie S. Benwick and Kara Elder.

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Nutritional Facts

Calories per serving (using low-fat coconut milk): 410

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 6g 30%

Cholesterol: 185mg 62%

Sodium: 370mg 15%

Total Carbohydrates: 24g 8%

Dietary Fiber: 3g 12%

Sugar: 16g

Protein: 26g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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