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Easy Shrimp & Salsa Paleo Summer Salad

Don’t touch that oven dial and step away from the stove top – here’s an easy and light paleo meal that’s tailor-made for the dog days of summer…

Don’t you just love summer? We love it here in Arizona too…only our summer is about April through June. After that, the Valley of the Sun just turns into a blast furnace.

Over 100-degrees in the shade every single day. By July we’re just sweating. A lot.

You park a mile away from the grocery store for that one spot in the shade. You put on sunscreen the minute you wake up.

So while the rest of the US basks in the awesomeness of an idyllic summer, us desert dwellers are swearing out loud when we get our A/C bill.

For us, this is the time of year to get a little more creative with our cooking.

I’d imagine a lot of you in the states must feel the same way. Heat and humidity are not a winning combo.

Well here’s something that is: A tangy, slightly spicy summer meal you don’t need to heat up your kitchen to prepare.

This one literally took me 10 minutes to dice the ingredients and make the dressing.

I used pre-cooked and thawed shrimp for this paleo recipe just because I didn’t want to heat up the kitchen. Then I added some of my favorite summer flavors to make this wonderful salad that has a little bite to it! I loved it.

This is great as a meal for 2-3 people, or a knock-their-socks-off summer appetizer for about 6.

And we had enough left over to make a slightly different salad the next day – we threw in some greens and grilled chicken and we had ourselves a little surf and turf salad!

This Shrimp & Salsa Summer Salad is one of the simplest paleo recipes I’ve come up with yet. I’m declaring it a winner. Doesn’t get any easier than this peeps!

Give it a try this summer and let me know if this one’s a thumbs up for you too!

Shrimp & Salsa Summer Salad Recipe

Shrimp & Salsa Summer Salad Recipe

Ingredients

    Shrimp Salad
  • 1 lb of medium pre-cooked shrimp (thawed if frozen)
  • 1 cup of cucumbers, quartered and chopped
  • 1/2 cup of mango, chopped
  • 1/2 cup of pineapple, chopped
  • Half of a red pepper, diced small
  • 1/2 cup of red onion, diced small
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup of chopped cilantro, leaves only
  • Lime Vinaigrette
  • 1/4 cup + 2 tbs of avocado oil (or extra virgin olive oil)
  • 1/4 cup fresh lime juice
  • 2 tsp of Dijon mustard
  • 2 tsp of raw honey
  • 1/2 tsp of garlic pepper
  • Salt & pepper to taste

Instructions

  1. In a medium bowl, combine all the shrimp salad ingredients
  2. In a small bowl, combine all the lime vinaigrette ingredients
  3. Pour as much as you need of the vinaigrette mixture into the salad mixture, and toss
  4. Refrigerate 30 minutes to 1 hour to allow the flavors to marry
  5. Serve cold on a hot day and enjoy!
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