Summer Shrimp Salad πŸ₯—

Happy Wednesday 🌈 This is another fat fueled salad that makes a super yummy summer lunch πŸ˜‡

Like the green bean salad, this meal is full of crunchy greens, melt on your mouth jammy eggs, and a savory vinaigrette dressing and is topped off with crispy grilled garlic shrimp 🍀😍

For one salad you need:

2 eggs πŸ₯š

5 ounces of shrimp 🦐 I love Vital Choice, or check out my guide to seafood here

1 small living lettuce head πŸ₯¬

1 carrot πŸ₯•

1/2 bell Pepper πŸ«‘

Basil and parsley 🌿

A handful of cherry tomatoes πŸ…

Garlic powder and salt πŸ§‚

Vinaigrette: 3:1 extra virgin olive oil and coconut vinegar, 1 teaspoon mustard, salt, pepper, garlic powder

How to:

Boil the eggs for 10 minutes and let them cool off, this can be done ahead of time.

You can either grill the shrimp fresh or use left over shrimp, such as from shrimp kabobs . I like to season them with salt, pepper and garlic powder .

Next make the vinaigrette in the bottom of a salad bowl by combining the ingredients above and mixing them. Next add in chopped bell pepper, tomatoes and carrot ribbons. Top with the lettuce and herbs. Cut the eggs and mix everything and adorn with the shrimp!

Enjoy πŸ˜‰

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