Looking for a fun and fresh twist on a summer salad? You’ll love this new, easy to make recipe that’s perfect for a quick and satisfying low carb lunch.
How to Make My Shrimp and Strawberry Summer Salad
(serves 1)
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 cup strawberries, chopped
- Pinch salt and pepper
- 6oz cooked wild caught shrimp
- 1/4 cup pecans, toasted
- 2-4 handfuls of mixed leafy greens
Make the dressing by blending the EVOO, lemon juice, strawberries and salt and pepper. Use this to dress the leaves, then top with the shrimp and toasted pecans.
This recipe is gluten free, dairy free, grain free, sugar free, soy free and is suitable for my Lean & Clean Program, 28 Day Guided Gut Healing Program and my 14 Day Detox Program. It is also compliant with a paleo diet, primal diet, Whole30 diet, low carb diet and pescetarian diet.
If you like this recipe you’ll love my Herby Seeded Crackers with Vegetable Dips…