1/2tablespoonfeta crumbled, optional - leave out for Paleo & Whole 30
For the Dressing:
1/3cupextra virgin olive oil
2tablespoonsapple cider vinegar
1 1/2tablespooncompliant Dijon mustard
2teaspoonsfresh lemon juice
1 1/2teaspoonspoppy seeds
salt and black pepper to taste
Instructions
Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.
Season your shrimp with salt, black pepper, Italian seasoning and paprika.
To make the dressing:
Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
To assemble the salad:
Add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.
Add the avocado, tomatoes, pecans and almonds.
Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.
Nutrition Facts
Spinach Avocado Shrimp Salad
Amount Per Serving (1 g)
Calories 389Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Total Carbohydrates 10g3%
Dietary Fiber 9g36%
Sugars 2g
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.