Name: Shrimp Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 3 cups chopped Romaine lettuce; 2 cups chopped kale; 2 cups arugula; 1 medium cucumber (chopped); 1 medium red bell pepper (de-seeded, de-ribbed and chopped); 2 cups halved cherry tomatoes; 24 large shrimp (peeled and deveined, cooked and chilled); 2 large avocados (pitted, peeled and smashed); 1/3 cup coconut cream; 1/2 cup extra virgin olive oil; 1/4 cup apple cider vinegar; 3 tablespoons Dijon mustard; 1 medium lemon (juiced); 1/2 teaspoon garlic powder; 1 teaspoon sea salt; 1/2 teaspoon hot sauce

Shrimp Tomato Salad

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Prep Time 10

Total Time 10

Servings servings

Ingredients

3 cups chopped Romaine lettuce
2 cups chopped kale
2 cups arugula
1 medium cucumber chopped
1 medium red bell pepper de-seeded, de-ribbed and chopped
2 cups halved cherry tomatoes
24 large shrimp peeled and deveined, cooked and chilled
2 large avocados pitted, peeled and smashed
1/3 cup coconut cream
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 tablespoons Dijon mustard
1 medium lemon juiced
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon hot sauce

Instructions

DO-AHEAD TIP: Cook and chill shrimp.
Prepare salad: In a large serving bowl, toss together Romaine, kale and arugula; top with chopped cucumber and bell pepper, cherry tomato halves and cooked shrimp; set aside.
Prepare dressing: In a medium bowl, whisk together remaining ingredients (avocados through hot sauce) until very smooth; drizzle mixture over salad and serve.

Notes

SERVING SUGGESTION: You really don’t need to add anything to this complete meal.

NUTRITION: Per Serving: 578 Calories; 51g Fat; 14g Protein; 25g Carbohydrate; 7g Dietary Fiber; 55mg Cholesterol; 721mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; ½ Fruit; 10 Fat; 0 Other Carbohydrates. Points: 17.

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Shrimp Tomato Salad