Crisp and Cooling Shrimp Salad

I love repurposing leftovers

Not only does it mean I save time in the kitchen but it also means food isn’t going to waste. This combo was so good I had to share!

Ingredients:

Salad:

• 2 big handfuls arugula

• 1/2 avocado sliced

• 1/2 pear small diced

• 1/2 cucumber peeled and small diced

• 2 tbsp pine nuts

• 1/2 cup shrimp - I had made these the night before and sauteed them in avocado oil with garlic and onion powder plus a little salt and pepper. I love the frozen small shrimp from Thrive Market and always have a bag in my freezer for quick and easy meals. Thrive Market is one of my go to’s for keeping my kitchen stocked with all the staples I love. Use this link for 40% off your first Thrive Market order!

Dressing:

• 1tbsp olive oil

• 1tbsp apple cider vinegar

• 1tsp dijon mustard

• spot of honey

Method:

• Place all the ingredients side by side in a bowl.

• Whisk the dressing ingredients in a small container. I love saving my leftover Sakara dressing containers for an easy way to bring dressing to work. I throw the ingredients for this dressing in one, shake it up and then toss it in my salad at the end.

• Dress your salad, mix/cut it up, and enjoy!

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There’s nothing more than when I put together a salad that works and keeps me energized for the rest of my day. This salad is the perfect mix of fat, carbs, protein, and fiber so it’s a home run when it comes to nutrition. I hope you enjoy this and if you make it, be sure to tag me on Instagram or comment below!

xx, Ashley