Avocado Shrimp Salad over Arugula

This was today’s salad special for the “Yoga On the Green” event hosted by my restaurant. This was so simple, elegant, clean and crisp. And easy to make! What a beautiful summer salad! Enjoy!

Ingredients- • 1-2 avocados, diced • 1 pound of shrimp (any size, peeled, deveined, tails off), steamed or baked & chopped • 1-2 tomatoes, diced • 2 lemons, juiced • 1 red onion, chopped (optional) • 2 tbsp olive oil or avocado oil • 1-2 cucumbers, thinly sliced or spiralized • sea salt & ground pepper

Directions- 1. Toss the shrimp in a drizzle of olive oil with a pinch of salt and pepper. Spread onto a sheet pan and bake at 350F for 7-10 minutes until just pink. Allow them to cool and then chop them. 2. Combine the chopped shrimp, avocado, tomatoes & red onion gently in a small bowl. Season with sea salt and pepper, to taste. 3. In a separate bowl, toss the arugula and cucumbers with lemon juice, oil, salt & pepper. 4. Place a small amount of the dressed arugula/cucumber mixture onto a plate as a bed for the shrimp salad. 5. Plate the shrimp salad onto the bed of greens using a small ring mold. (If you don’t have one, cut off the top of a solo cup or a styrofoam cup, about an inch thick....or just put a scoop or two of the shrimp salad onto the greens....no need to be fancy!) Season with additional lemon juice, salt and pepper if you wish. Garnish with a twist of lemon. Enjoy!!



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