I put together this meal when I got back late at night last week from Vegas. I was tired from traffic and the long drive so I didn't want to cook anything too complicated and I also wanted something light because of all the crap I had eaten that weekend.
I threw together spring mix lettuce, baby kale, bell pepper, celery, red onion, already cooked mini shrimp, and raw tofu sprinkled with furikake and drizzled with soy sauce to flavor. I made a salad dressing out of sesame oil and rice vinegar that I let sit and infuse with garlic and ginger while I prepared the rest of the salad.
The Asian-inspired flavors of this salad worked well with this Trader Joe's Miso Ginger Broth that I had on the side.