Lemon-Shrimp Summer Salad

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