Shrimp Avocado & Mint Salad {paleo, dairy & gluten free, vegan option}
 
 
Author:
Serves: 6-12
Ingredients
  • 1 lb. peeled, deveined cooked shrimp
  • 5 medium tomatos
  • 2 ripe, large avocados
  • 1 large cucumber
  • 3 celery stalks
  • ½ lime juice {2-3 limes}
  • handful of fresh chives
  • handful of fresh mint
  • 2 tsp. pink Himalayan sea salt
  • optional:
  • ¼ tsp. garlic powder
  • 1 sweet purple onion
  • 1 red pepper
  • For vegan option:
  • omit shrimp
  • use ½ c. hemp seeds
Instructions
  1. Chop shrimp if large or add rock shrimp to a big bowl.
  2. For vegan version add hemp seeds and omit shrimp.
  3. Add seeded cut tomatoes, chopped celery and cucumbers and any other vegetables.
  4. Cut and dice avocados, finely chop chives and mint and add to bowl.
  5. Add lime juice, salt, and gingerly toss all ingredients. Add more salt to taste.
  6. This will keep in the refrigerator 2 days fresh.
  7. If you do the vegan version it will last 4 days fresh in the refrigerator.
Notes
There are so many choices of shrimp to choose from and I hope you will read the suggestions from my culinary seafood expert in my post. The base of this salad can be switched up to your favorite vegetables like yellow peppers, carrots, shallots kale, or even green beans. The options are all ours to explore. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/shrimp-avocado-mint-salad-paleo-dairy-gluten-free-vegan-option/