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.

Give it a try, and let me know what you think. Enjoy!

Shrimp, Mango & Avocado Salad
2 servings

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.

For more healthy recipes that are gluten- and dairy-free, as well as low glycemic, follow me on Instagram.