Summer Shrimp Salad
It’s getting pretty warm, and with the weather changing our bodies go through changes, too. While we may crave hearty soups and warming stews during the colder months, in the summer we tend to look for lighter meals that are fresh and have a ‘cooling’ effect on the body.
One great example for a fun spring and summer salad is this Shrimp, Mango & Avocado Salad.
Shrimp, Mango & Avocado Salad
2/3 Cucumber (diced)
2/3 Mango (cubed)
2/3 Avocado (cubed)
8 ozs Shrimp (cooked, tails removed)
2/3 Lime (juiced)
1/16 tsp sea salt (or to taste)
In a large bowl, combine all ingredients and toss gentle to mix. Divide between bowls and enjoy.
Storage - If you’re planning on keeping this for a few days, leave out the avocado to prevent browning. You can add it in before serving. The salad without avocado will last 2-3 days in the fridge.
Adding more - To make the salad more satisfying, add in greens, such as spinach, Romaine or spring mix lettuce.
Doesn’t that look super-simple?! Go ahead and make it for your lunch tomorrow - I promise you won’t regret it.
If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this paleo/pegan recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.