Summer Shrimp Salad
12 oz Coldwater shrimp – Buy Now!
(thawed, drained, and chilled)
4 oz baby spinach leaves
1 avocado (sliced)
1 nectarine or peach (sliced)
1 Persian or hot house cucumber (sliced)
½ cup cilantro (rinsed, dried, and rough chopped),
1 Tbsp olive oil
1 lemon or lime (juiced)
1 garlic clove (chopped)
1 Tbsp mayonnaise
Sea salt and Pepper to taste
To Prepare Salad:
- Divide spinach among plates and place equal amounts of peach, avocado, and cucumber slices onto greens.
- Drizzle with dressing and top with Pacific Sustainable Seafood Salad Shrimp.
To Prepare Dressing
- In blender, add all ingredients and pulse until well blended.