I love my veggies, but there’s only so much lettuce.carrot.cucumber.red pepper.tuna.sunflower seeds. a girl can take (but if you haven’t tried it yet – it’s an good combo). So, I’ve made an effort to be a little more creative recently and have a few fun recipes to share with you!
First up: this little gem.
Shrimp Avocado Salad
Ingredients: 1 pound cooked shrimp (to save time, I buy frozen cooked shrimp and thaw it in the fridge the day before) 1 avocado, diced 1 large tomato, diced Juice of 2 limes 1-2 tsp Chipotle Tabasco 1 tbsp Tom Douglas Seafood Rub (or make your own, ingredients in link!) 1 tsp fresh cracked pepper 6 cups of spinach 2 carrots, diced 2 persian cucumbers, diced
Toss shrimp, avocado and tomato with Seafood Rub, Tabasco, pepper and lime juice.
Cover and refrigerate for up to 6 hours. Serve over spinach, cucumber and carrot.