Cooking For My Baby: 10 Seafood Recipes For Lovers

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shrimp-and-avocado-salad

Shrimp, Walnut and Avocado Salad, courtesy of Unhealthynomore.com

Nutrition coach Vanessa Cunningham’s shrimp salad requires just five minutes from your oven. Use the shrimp to top a bed of crisp, cool greens and creamy avocado. Courtesy of 

Ingredients

1/4 cup wild shrimp

1-2 cups salad greens

1/4 sea salt and fresh ground pepper

1 tbps. walnuts, roughly chopped

1/2 cup broccoli

1/2 cup sliced carrot

1/4 cucumber – halved lengthwise, seeded, and sliced

1/2 large tomatoes, seeded and chopped

1/8 half avocado sliced

2 tbsp. Light Balsamic Vinaigrette (recipe below)

1 tbsp. goat cheese (optional)

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.

3. In large bowl, combine all ingredients (except avocado and cheese) and mix gently.

4. Add avocado slices, shrimp and goat cheese (optional) on top.

Light Balsamic Vinaigrette

1/2 cup(s) vinegar, balsamic, (choose a good-quality, aged brand if possible)

3 tablespoon oil, olive, extra-virgin

1/4 cup(s) water

1 tablespoon mustard, Dijon

1 teaspoon raw honey

1 teaspoon garlic powder

In a jar or container with a screw-on lid, combine the balsamic vinegar, olive oil, water, mustard, honey, and garlic powder. Screw on the lid and shake the container vigorously until everything is well combined.

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