30 Minutes | Makes 4 Servings
Directions
For Shrimp:
Marinade shrimp for 30 minutes, grill on high heat until cooked through (2-3 minutes). Allow to cool slightly.
For Dijon Dressing:
Blend all ingredients excluding oil in food processor, slowly add oil until desired thickness. Store up to one week.
For Salad:
Toss/arrange all ingredients together and serve immediately.
Ingredients
For Salad:
| Quantity | Item |
|---|---|
| 1 Package | GoodLeaf Baby Arugula |
| 1 | Radish, thinly sliced |
| 1 | Baby Cucumber, thinly sliced |
| Shrimp, cooked, marinated | |
| Baby Tomatoes, sliced in half | |
| 1-2 | Avocados, peeled, cored, and sliced |
| 1 Package | GoodLeaf Micro Broccoli |
| Red and Yellow Pepper, thinly sliced (optional) | |
| Dijon Dressing |
For Shrimp Marinade:
| Quantity | Item |
|---|---|
| 1 Pound | Jumbo Shrimp, butterflied |
| Juice and zest of 1 Lemon | |
| 1 tbsp | Honey |
| 1 Clove | Garlic, minced |
| Salt and Pepper, to taste |
For Honey Dijon Dressing:
| Quantity | Item |
|---|---|
| Pinch of Salt | |
| Three Cracks | Black Pepper |
| Juice of half a Lemon | |
| 1 tbsp | Whole-Grain Dijon |
| 1 Clove | Garlic, minced |
| 2 tbsp | Apple Cider Vinegar |
| 1/3 Cup | Avocado or Neutral Flavoured Oil |
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