Wednesday, March 5, 2014

Paleo Shrimp, Avocado & Tomato Salad



This is usually a dish I enjoy in the summer, but I was craving something a little fresh-tasting  (and easy!) to brighten up yet another frigid day.

I made my kids yesterday's grain-free pancakes for dinner in honor of National Pancake Day, so I didn't want to make anything for the adults that would take too long to throw together.

This salad is beyond easy and healthy; it would work for just about any cleanse or program like the Whole30 as well. If you like a little heat, add 1/2 a chopped jalapeño or perhaps a drizzle of hot pepper sauce.

Paleo Shrimp, Avocado & Tomato Salad

1 lb. cooked shrimp
1 pint halved cherry tomatoes
2 avocados, cubed
1 minced shallot

  • 1/4 cup fresh chopped basil leaves
  • zest & juice of one small lemon
  • 2 minced garlic cloves
  • 1.5 tbs. white wine vinegar
  • salt & pepper 
  • 1/4 cup olive oil
  • crushed or whole plantain chips, optional

  • Put shrimp, tomatoes, avocados, shallot & basil in a large bowl.
  • In a separate smaller bowl combine lemon zest and juice, garlic, vinegar and salt and pepper. Gradually whisk in olive oil and stir until well-blended.

  • Pour dressing over shrimp mixture and toss gently to coat. Scatter some whole or crushed plantain chips on top of salad, if desired.
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