I’m a big fan of salads that are packed with fresh ingredients. I’ve posted a few other recipes in the past (like this and this) and am always on the hunt for new recipes. Shrimp was something I’d never really thought to put into a salad until I was perusing Pinterest… Oh Pinterest, how I love thee. The below recipe is my own take on a few different things floating around on the web. It’s simply to make and keeps well in the fridge. Make a big batch and up the ante for your work-week lunches, like I have!
Ingredients:
- approximately 20 frozen, jumbo-shrimp (pre-cooked, de-veined and thawed)
- 1 field cucumber
- 1 tomato
- 1/2 avocado
- 2 limes
- extra virgin olive oil
- sea salt and pepper
Directions:
- thaw frozen shrimp and chop into smaller chunks
- chop cucumber, tomato and avocado
- Combine shrimp and veggies in a large mixing bowl
- Drizzle the salad with olive oil (approximately 1 ounce)
- Squeeze the juice from two limes into the mixture
- Season with sea salt and pepper to taste
- Mix all ingredients well
Serves: 3-4 portions
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