San Diego Shrimp Salad (Grain Free, Nut Free, Dairy Free)
I call this the San Diego Shrimp Salad because absolutely EVERYTHING is better with avocados here!
Servings 2 people
Calories 480kcal
Ingredients
- Spring Greens Bedding on 2 plates
- 1 Large Avocado Sliced
- 1 Medium Tomato- Chopped Optional
- 8 Jumbo Shrimp Peeled/Deveined
- 1/4 Large Yellow or Sweet Onion Diced
- 2 Cloves Garlic Minced
- 5 White Mushrooms Sliced
- 4 tbsp Lemon Juice
- Pink Himalayan Salt large pinch
- 2 tbsp Coconut oil unrefined
Instructions
- Add Onion, Garlic and Coconut Oil to large frying pan over med-high heat. Saute for about 1 minute until onion begins to turn translucent.
- Add Shrimp, Mushrooms and Salt. Continue to saute until shrimp has turned pink on underside.
- Flip shrimp, add lemon juice and continue until the shrimp curls and is cooked through (about 1 min.). You will want to move onion and garlic around to avoid burning while shrimp/mushrooms cook.
Assemble:
- Pile Spring Greens on the plates. Top with shrimp mixture (including onions and garlic). Then top with the Avocado and tomatoes.
- There is no need for dressing in this recipe as the onion/garlic mixture along with the avocado add the moisture and flavor you need.