1/4 cup wild shrimp
1-2 cups salad greens
1/4 sea salt and fresh ground pepper
1 tbps. walnuts, roughly chopped
1/2 cup broccoli
1/2 cup sliced carrot
1/4 cucumber – halved lengthwise, seeded, and sliced
1/2 large tomatoes, seeded and chopped
1/8 half avocado sliced
2 tbsp. Light Balsamic Vinaigrette (link)
1 tbsp. goat cheese (optional)
Preheat oven to 400 degrees.
In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.
In large bowl, combine all ingredients (except avocado and cheese) and mix gently.
Add avocado slices, shrimp and goat cheese (optional) on top.
Add one more tbsp. of the Light Balsamic Vinaigrette, if desired.
Light Balsamic Vinaigrette
Yields: 2 tbsp. per serving
1/2 cup(s) vinegar, balsamic, (choose a good-quality, aged brand if possible)
3 tablespoon oil, olive, extra-virgin
1/4 cup(s) water
1 tablespoon mustard, Dijon
1 teaspoon raw honey
1 teaspoon garlic powder
In a jar or container with a screw-on lid, combine the balsamic vinegar, olive oil, water, mustard, honey, and garlic powder. Screw on the lid and shake the container vigorously until everything is well combined.