This Mediterranean Salad w/Shrimp is light and bright with an occasional hit of saltiness. It’s for everyone – not just folks on the AIP!Jump to Recipe
When the weather starts to warm, I gravitate toward lighter fare, don’t you? This beautiful plate has welcomed spring with a bang in my house. It didn’t actually start in my house, though…
There is a restaurant in town whose owner has Celiac, and understands the need for highly customizable dishes. (I thank the AIP food gods for this place.) They have a Mediterranean salad that I order all the time, and I tell them, “No peppers, no tomatoes, no feta cheese, add this and that and yadda, yadda, yadda…” and before long, I realized I had created my own dish.
There is avocado in here, but if avocado doesn’t love you, feel free to leave it out. It will still be amazing. I mean, a vinaigrette with fresh oregano? A little arugula? Some Kalamata olives? Succulent shrimp? What’s not to love?!
Omega 3 vs. Omega 6
BTW, how are you doing on your fish intake? Apparently, we should be having some kind of fish three times a week. (Don’t quote me on that stat. I could very well be wrong. Seriously, don’t.) We need to improve our Omega 6 to Omega 3 ratio by getting some more fishy stuff into us. (OK, that I did read in Dr. Sarah Ballantyne’s The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body)
Please enjoy this salad. Please enjoy this spring. Please enjoy this life.
So much 💗,
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