Grilled Chitin Salad

Crisp'd salad

Ingredients:

• 2-10 large chitinous insects (substitute with grilled prawns or shrimp for a less adventurous option)

• 4 cups mixed greens (arugula, spinach, and watercress)

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 1 avocado, diced

• 1/2 cup crumbled goat cheese

• 1/4 cup pine nuts, toasted

• Fresh herbs (mint, parsley, or cilantro), chopped for taste

Instructions:

1. Grill the insects over medium-high heat for 3-4 minutes on each side, or until the chitin is crispy and golden. Set aside.

2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, avocado, and crumbled goat cheese.

3. Place the grilled chitinous insects on top of the salad.

4. Sprinkle toasted pine nuts and fresh herbs over the salad for added flavor and texture.