Mediterranean Shrimp Salad

Mediterranean Shrimp Salad.jpg

This was a great way to kick off Spring. Full of fresh veggies, pan grilled shrimp and topped with a zesty lemon herb vinaigrette, it’s light but satisfying. I recommend using the angel hair blade on your spiralizer to get the smallest type of zoodle possible!

Eliminate the tomatoes if you've not reintroduced them as part of AIP just yet...it's delicious with or without them! 

SALAD
•2 Zucchini, spiral cut
•1/4 purple onion, thinly sliced into “moons”
•1/2 large carrot, shredded
•5 Kalamata olives, halved
•5 heirloom tomatoes, halved
•1/4 cup fresh parsley
•1 1/2 cup small, wild caught shrimp peeled and deveined
•1 1/2 tbsp Extra Virgin Olive Oil
•1/2 tsp sea salt
•1 tsp garlic powder

1. In a skillet, warm the olive oil on low.
2. Toss the shrimp with the seasonings.
3. Saute the shrimp in the warmed olive oil until pink and firm.
4. Combine the shrimp and all vegetables in a large bowl.
5. Toss the salad/ shrimp combo with 4 tbs Lemon Herb Vinaigrette (below).

LEMON HERB VINAIGRETTE
•2 tbsp Extra Virgin Olive Oil
•2 tbsp lemon
•1/4 tsp sea salt
•1 tsp onion powder
•1 tsp garlic powder
•1 tsp Oregano

1. Combine all ingredients in a jar.
2. Close the lid tightly, and shake vigorously until blended.