Kimzy’s Shrimp Salad

Kimzy’s Shrimp Salad

SHARE

 

It’s a simple affair, but sometimes simplicity is beautiful! Swap out the iceberg lettuce with a darker, leafier green for some additional nutrients if you fancy.

Ingredients
70 g iceberg lettuce
30 g cherry tomatoes
80 g shrimp, cleaned and cooked
120 g avocado, sliced
30 g Ruccola
1 g oregano

Dressing
10 g olive oil
30 g lemon juice
3 g mustard
Salt and pepper to taste

Preparation
Cut lettuce into bite sized chunks. Arrange other ingredients on the bed of lettuce on a plate and drizzle with dressing. Sprinkle with oregano.