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Whole 30

Shrimp Avocado Salad

▢Olive oil for the grill

▢10-12 raw large shrimp deveined, tails on or off

salt & pepper to taste

▢1/2 teaspoon Italian seasoning

▢1/4 teaspoon smoked paprika optional

▢4 cups baby spinach

▢1 -2 cups of green leaf or romaine lettuce chopped

▢1 cup cherry tomatoes

▢2 medium avocados diced

▢1/4 cup chopped pecans

▢1/4 cup sliced almonds

▢1/2 tablespoon feta crumbled , optional for serving

For the Dressing:

▢1/3 cup extra virgin olive oil

▢2 tablespoons apple cider vinegar

▢1 1/2 tablespoon Dijon mustard (homemade or store-bought)

▢2 teaspoons fresh lemon juice

▢1 1/2 teaspoons poppy seeds

▢salt and black pepper to taste

Preheat the grill (or grill pan) to medium-high.

Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.

Season your shrimp with salt, black pepper, Italian seasoning and paprika.

To make the dressing:

Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.

Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.

To assemble the salad:

Add the spinach or mixed greens to large bowl.

Add 1/3 of the dressing and toss to combine.

Add the avocado, tomatoes, pecans and almonds.

Pour the remainder of the dressing over salad and toss to combine.

Divide salad among 2-4 bowls.

Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

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