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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