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Clean Eating Tangy Shrimp Avocado Salad

Tangy Shrimp Avocado Salad

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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
  • 1.5 lbs 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 orbowl. Add remaining ingredients in rows over the top of your lettuce: chopped tomatoes, sliced redonion, 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.
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