About the Recipe
By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren, MPH 4/2023
Salads can be a combination of your favorite vegetables topped with seeds, a rainbow edition of cubed fruit topped with granola, or a simple pairing of a lean protein, a salad green and some healthy fat. This shrimp and avocado salad pairs creamy avocado with tender shrimp, with a light mix-in of arugula and sliced almonds for crunch! Serve at room temperature or cold; chop into bite-sized pieces if necessary or omit the sliced almonds - this salad is versatile.
Why we love this salad:
-Satisfying to all pescatarians (inclusive!)
-Lean protein source (cardiovascular friendly)
-Healthy fat source (neuro-protective)
-Can be prepped ahead (time - saver)
-Easy to chew (PD friendly)
-Can be customized (practical)
-Figure friendly (dietitian approved)
-Can be skewered (party platter)
-An excellent source of prebiotic fibers (promoted gut motility)
-An excellent source of heme-iron (reduces iron deficiency anemia)
Ingredients
1 pound cooked/frozen shrimp/tails on
2 large Haas avocados
2 handful arugula
¼ cup sliced almonds
2 tablespoons diced red onion or shallot
Favorite herby dressing or marinade; we like Ken's Steak House Lite Cesar
Preparation
Slice or cube avocado, set aside. Rinse shrimp and lightly pan fry with dressing/marinade of choice (3 minutes). Remove shrimp from heat. In a large bowl add arugula, avocado, shrimp, red onion and sliced almonds. Lightly toss. Optional: serve with goat cheese or feta.
Enjoy in the back yard with your favorite music!