Anti Inflammatory Lemon Garlic Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Anti Inflammatory Lemon Garlic Shrimp Salad

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, minced
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp fine sea salt

For the salad

6 cups mixed salad greens
1 english cucumber, thinly sliced
2 avocados, pitted and sliced
6 radishes, thinly sliced
¼ red onion, very thinly sliced

For serving

2 tbsp fresh parsley leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lemon juice, lemon zest, 3 tbsp olive oil, apple cider vinegar, chopped parsley, chives, and 1/4 tsp salt until combined. Set the dressing aside.
2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the turmeric, ginger, and 1/2 tsp salt until evenly coated.

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