Pregnancy Friendly Lemon Garlic Shrimp Salad
Total time28 min
Prep time20 min
Cook time8 min
4.9(6)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp olive oil
- 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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