Mediterranean shrimp and avocado salad
Fresh, tasty and bright, this gluten free salad has enough protein and healthy fats to saturate your hunger! Take it to the office for a light lunch!
Servings: 2 -4
Ingredients
- 14 – 16 medium-sized shrimp (with their shell and head preferably)
- 1 bay leaf
- Water to cover the shrimp
- Pinch of salt
- 6-8 leaves of butter lettuce, chopped
- 1 red bell pepper, chopped
- 1 avocado, chopped
- ½ onion, sliced
- 1 persian cucumber, thinly sliced lengthwise with a peeler
- ½ cup dill, chopped
- 8-10 cherry tomatoes, cut in half
- 1 – 2 tablespoons lemon juice
- 5 tablespoons e.v. olive oil
- 2 teaspoons mustard
- Salt and pepper to taste
Instructions
- Fill a pot with water and add the bay leaf and a pinch of salt. Bring water to a boil and add the shrimp. When shrimp start to take a pink color drain the water and fill the pot with fresh, cold water to stop the cooking process.
- Peel the shrimp and devein them if needed (if you use pre-cooked shrimp, skip steps 1-3).
- In a large bowl combine shrimp, butter lettuce, pepper, avocado, onion, cucumber, tomatoes, and dill.
- In a shaker, mix olive oil, lemon juice, mustard, salt, and pepper. Shake well to combine and pour over the salad.
- Mix well and serve. Eat!
Notes
This recipe makes 2 servings as a lunch salad or 4 servings as a side salad.
