Tangy Shrimp Avocado Salad

It’s the perfect day for a flavorful-bright shrimp salad! Rich in Vitamin C, along with a healthy balance of good fats + protein = Clean Eating done right! Makes about 4 servings

Ingredients:

• 1 lb cherry tomatoes, chopped
  
• 1 English cucumber, chopped
  
• 1 medium red onion, thinly sliced
  
• 1 avocado, diced
  
• 1 cup corn kernels (from 2 fresh cobs or frozen, thawed)
  
• 6-8 cups romaine lettuce, chopped
  
• 3 Tbsps coconut oil
  
• 1.5lbs lb large raw shrimp, peeled and deveined
  
• 2 tsps cajun spice
  
• 3-4 cloves garlic, pressed
• good pinch of sea salt

Salad Dressing:

• 6 Tbsps olive oil
• Juice of 2 fresh lemons
• 2 cloves garlic, minced
• 1 bunch cilantro or parsley leaves, chopped
• sea salt and pepper to taste

Instructions:

Place shrimp in a medium bowl, sprinkle with cajun spice, add garlic and a pinch of salt. Stir to combine.

Heat a large skillet or non-stick pan over medium-high heat. Add coconut oil and shrimp. Sauté for about 2 minutes then flip shrimp over and sauté another minute or just until fully cooked through.

Remove to a plate and set aside to cool.

Place the chopped romaine lettuce on a platter or bowl. Add remaining ingredients in rows over the top of your lettuce: chopped tomatoes, sliced red onion, sliced cucumber, Cajun shrimp, avocado and corn.

To make the dressing, in a small bowl, whisk together oil, garlic, lemon juice, cilantro/parsley, salt and pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

Enjoy!

❤Rachel

Tangy Shrimp Avocado Salad

March 9, 2017

by Rachel Maser - CleanFoodCrush

Category Recipes Salads

Ingredients

• 1 lb cherry tomatoes, chopped
• 1 English cucumber, chopped
• 1 medium red onion, thinly sliced
• 1 avocado, diced
• 1 cup corn kernels (from 2 fresh cobs or frozen, thawed)
• 6-8 cups romaine lettuce, chopped
• 3 Tbsps coconut oil
• 1.5lbs lb large raw shrimp, peeled and deveined
• 2 tsps cajun spice
• 3-4 cloves garlic, pressed
• good pinch of sea salt
• Salad Dressing:
• 6 Tbsps olive oil
• Juice of 2 fresh lemons
• 2 cloves garlic, minced
• 1 bunch cilantro or parsley leaves, chopped
• sea salt and pepper to taste

Instructions

1. Place shrimp in a medium bowl, sprinkle with cajun spice, add garlic and a pinch of salt. Stir to combine.
2. Heat a large skillet or non-stick pan over medium-high heat. Add coconut oil and shrimp. Sauté for
3. about 2 minutes then flip shrimp over and sauté another minute or just until fully cooked through. Remove to a plate and set aside to cool.
4. Place the chopped romaine lettuce on a platter orbowl. Add remaining ingredients in rows over the top of your lettuce: chopped tomatoes, sliced redonion, sliced cucumber, cajun shrimp, avocado and corn.
5. To make the dressing, in a small bowl, whisk together oil, garlic, lemon juice,cilantro/parsley, salt and pepper. Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

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