We all love the summer weather Mother Nature graced us with recently. The sunny, warm days makes us all long for fresh fruits and vegetables while sipping on a cold drink on the terrace. Unfortunately, lockdown is still in effect and social distancing is still important, therefore the restaurant terrace may have to wait. This doesn’t mean that you can’t enjoy the summer vibes with fresh fruits and vegetables!
This summer shrimp salad recipe will bring all the freshness you need on a hot, summer-like day. It’s easy to make, delicious to the taste, and good for the macronutrients.
1 cup Romaine lettuce
1 cup iceberg lettuce
1 large cucumber
25 baby shrimps
2 tbsp butter
1 cup low fat cheddar cheese
1/2 large avocado
5 large strawberries (chopped)
2 tbsp apple cider vinegar and honey dressing (or vinaigrette of your choice)
- Cook the shrimp by adding 2 tbsp of butter to a hot pan and throwing the shrimp in there to cook for 4-5 minutes. String them occasionally to make sure all the grey spots turn light pink. Let it cool once it’s ready.
- Chop the lettuce, tomato, cucumber, avocado, and strawberries and mix it all in a bowl. Add in the low-fat cheddar cheese, spices, and vinaigrette and mix it all together.
- Add in the cold shrimp to the salad and voila! Enjoy!
(makes 2 servings)