Spring Shrimp Salad

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Shrimp in my salad?  Yep.  But aren’t you vegan.  Ummmm yes.

Well most of the time.  About 95% of my diet is vegan.  However, occasionally I do eat fish.  I try to make sure it is high quality.  I guess I am more of a Pescatarian?

I became vegan to feel healthier (dairy and meat did NOT work well with my digestive system most of the time) and to create mental clarity with wholesome food from the Earth.  However I am not crazy strict with it.  I feel good the way I eat, way better than I felt having dairy and meat.  I know dairy sneaks its way in occasionally when eating out, which to me is NOT the end of the world.  I can handle it.  I also LOVE fish, always have.  Again, not the end of the world to me.  It offers tons of benefits to my health.  So I guess I’m just kind of Vegan, meh, I feel good.  That’s what matters, right?  I think so 🙂

So let me introduce you to this shrimp salad.

Packed full of veggies (pretty standard for my meals) and mixed with a good deal of shrimpies!

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Here’s what you need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 2 small tomatoes diced
  • 1 bell pepper, chopped
  • 1 1/2 cups chopped shrimp
  • 1 small onion (red or yellow), chopped, OR 1/2 medium onion
  • 1 avocado, diced
  • 1 jalapeno, seeds removed finely chopped
  • 2 limes
  • 2 tbsp chopped cilantro
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • salt and fresh pepper to taste

In a small bowl mix lime juice, olive oil, cilantro, garlic, and a pinch of salt and pepper to taste.

In large bowl, mix tomato, bell pepper, shrimp, onion, jalapeno, and avocado (if not serving immediately, wait on the avocado…add when serving)

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Toss with dressing, serve and enjoy!!

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