Served in a big metal bowl, it was a virtuous mix of greens, cucumbers, corn, radishes, red onions, tomatoes and avocado, plus crumbled feta for some salty, creamy satisfaction. We also added in a few jumbo shrimp to give it a bit more heft. (After all, we were forgoing fries too.) The veggies were crisp and fresh, the portion generous, the olive vinaigrette was light, but still plenty flavorful, and the ratio of dressing to ingredients was just right. The price was a little steep (three shrimp cost us $7, making the salad $21), but we left fully satisfied and only slightly jealous of the greasy, dripping burgers we saw on the way out.