Cassie Smith | Published on May 8, 2017
During the warm summer months, the kitchen may be the last place you want to spend your time. But preparing your own meals rather than eating at restaurants makes it easier to choose healthy options. This shrimp salad is packed with bright, crisp veggies and bursting with flavor using healthy fats from olive oil and avocado. Best of all, there’s no need to turn on the oven!
Lemon Basil Shrimp Salad
Adapted from Southern Living
3 pounds peeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Marinade (ingredients and directions below)
½ cup chopped fresh basil
2 bunches of kale or another dark, leafy green
1 large ripe avocado, cubed
½ cup black beans, cooked
Tortilla chips, optional
Prepare marinade, according to directions below. Place shrimp, onions and peppers in a large plastic freezer bag with the marinade. Refrigerate overnight or up to 24 hours, turning occasionally. Add chopped basil to mixture 1 hour before serving. Drain and discard marinade just before serving. Divide greens evenly among bowls; add shrimp mixture and toss in avocado and black beans. Top with crushed tortilla chips, if desired.
1 cup olive oil
1 cup red wine vinegar
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons Dijon mustard
2 garlic cloves, pressed
1/2 teaspoon salt
Whisk together ingredients in a bowl.
Note: Marinade can be stored in an airtight container in the refrigerator up to 1 week. Let sit until room temperature, and whisk before using.