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Mediterranean Shrimp Salad

Shrimp Salad With Cucumber, Avocado, Tomato, Olives, Feta, Dill & Lemon.

We obviously did some serious eating on our honeymoon, so when we returned I really wanted to eat fresh and healthy meals to get back on track. This salad is great because it’s light, but also filling and flavorful.

Serves 3-5.

Ingredients:

  • 1 avocado, diced
  • 1 1/2 cup cooked shrimp, de-veined, tails removed, halved (fresh or frozen)
  • 1 medium-sized English cucumber, diced
  • 1 cup grape tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/4 cup crumbled feta cheese
  • 1 handful fresh dill, chopped
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • garlic salt
  • black pepper

Begin by heating 1 tbsp of olive oil on medium-high heat. Add in the shrimp and half of the chopped dill and season with a dash of garlic salt. Cook the shrimp for about 3-5 minutes and then remove from the heat. Allow the shrimp to cool to room temperature, then put them in a large mixing bowl and add the tomatoes, cucumber, feta, avocado, olives and the remaining dill. Add the lemon juice, a dash of garlic salt and black pepper and toss to combine.

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