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A Light & Bright Salad

Avocado & Shrimp Salad With Lemon Vinaigrette.

After indulging on Thanksgiving, I’m back on the band wagon and getting back into the healthy groove! Last night, I wanted to fill my tummy with something light and healthy, so I decided to make this refreshing salad. It was simply delicious!

Serves 2.

Ingredients:

  • 1 bag butter lettuce
  • 1 1/2 cups frozen shrimp, thawed (cooked & tail on)
  • 1 lemon
  • 1 avocado, sliced
  • 2 plum tomatoes, sliced
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh chopped dill
  • 1/2 tsp crushed garlic
  • 3 tbsp olive oil
  • garlic salt/black pepper

Thaw your shrimp by placing in a colander in the sink and running cold water over it for about 10 minutes. After the shrimp is thawed, remove the tails. Heat 1 tbsp olive oil in a pan on medium heat and then add the crushed garlic and shrimp. Sautee the shrimp for 3-5 minutes and add the chopped dill and Old Bay seasoning. In a large bowl, mix the lettuce and tomatoes and add 2 tbsp olive oil and the juice from 1 lemon. Add a dash of garlic salt and black pepper and mix all of the ingredients together. Plate the salad and then top with the shrimp and avocado.

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