Caveman Cuisine: 'Cado & Shrimp Salad

Shrimp and avocado go together like tequila and lime, which by the way, goes nicely with this salad.


12-14 medium fresh or frozen shrimp (cooked)
2 cups mixed baby greens
1/2 sweet pepper (sliced)
1/4 beefsteak tomato (sliced)
3-4 medium radishes (sliced)
4-5 medium broccoli florets
2 tbsp thinly sliced red onion
3-4 artichoke "quarters" (broken into individual petals)
1/2 Hass avocado (sliced)
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
Fresh ground black pepper


Fill a medium sized serving bowl with mixed greens.  Layer broccoli, half of the avocado, sweet peppers, tomatoes, radishes,  and onion.  Drizzle olive oil and lemon juice over the salad and season with black pepper.  Top with shrimp and the remaining avocado.

Yield: 1 not-so-shrimpy serving
Share on Google Plus

About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment


Post a Comment