Arugula Salad with Shrimp
Recipe by Jaclyn Irwin
This is a perfect spring salad when you can pick up fresh strawberries and radish. The spicy lime dressing adds some heat and tons of flavour!
Pat the shrimp dry with paper towels and season with smoked paprika, half the salt and black pepper.
Heat a large skillet over medium heat and drizzle with avocado oil. Once hot, add the shrimp and cook for two minutes per side, until bright pink and cooked through. Set aside on a plate.
Using an immersion blender (or blender), combine the olive oil, lime juice, honey, shallot, serrano and remaining salt. Blend until smooth. Set aside.
Layer the arugula on a large serving platter and top with peas, strawberries, radish and then the shrimp. Drizzle the dressing over top. Serve and enjoy!
Substitutions: No shrimp: use another protein source such as grilled chicken, salmon, or chickpeas. Less heat: remove the seeds from the pepper, or use a milder pepper.
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