Lemon-Shrimp Summer Salad
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Ingredients
Lemon Oil Dressing:
- juice and zest of 1 lemon
- 3 tbsp olive oil or flaxseed oil
- 1 tbsp extra virgin olive oil
- 2 tsp honey or agave (optional)
- pinch of sea salt
- (can store for 3 days)
Salad:
- 12 oz cooked shrimp
- 1 celery, cored and sliced thin lengthwise
- 4.5 oz arugula, stalks removed
- 4.5 oz red and yellow cherry tomatoes, halved
Method
- Toss and mix in dressing just before serving
- SERVING SIZE:
- 1 - 2
- PREPERATION TIME:
- 5 - 10 mins
- RECIPE FEATURES:
- Gluten Free
Nutritional Information
Calories:234
Carbs: 4.5
Fat: 14
Protein: 21
