Organic tea recipes: http://shrsl.com/185h4

3. Taco Lime Shrimp Salad
Have a hankering for tacos? Does your family want to do a taco night? Try this grilled shrimp salad with plenty of tasty taco seasonings, a lime marinade and creamy avocado. There are so many flavors and veggies in this salad, you’ll forget it’s missing a taco shell!

Ingredients:
– 1 lb. shrimp, peeled and deveined
– 5 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1 avocado, chopped
– 1/2 red onion, sliced
– 1 tbsp. chili powder
– 1/2 tbsp. paprika
– 1/2 tsp. cumin powder
– 1/2 cup lime juice
– 1/3 cup packed cilantro leaves, roughly chopped
– 1/4 cup extra virgin olive oil
– Sea salt and freshly ground black pepper
– Wood or metal skewers

Directions:
– In a bowl, combine the chili powder, paprika, cumin, and 1/4 cup lime juice
– Place the shrimp in the chili mixture and marinate for 20 minutes
– Preheat grill to medium-high heat
– Thread the shrimps on wood or metal skewers
– Grill the shrimp until they turn pink, 4 to 5 minutes per side
– In a dressing jar, combine the cilantro, olive oil, 1/4 cup lime juice, and season to taste
– In a salad bowl, combine the mixed greens, tomatoes, avocado, red onion and shrimp
– Drizzle with vinaigrette and serve

Nutrition:
– Protein: 50g/32%
– Carbs: 18g/11%
– Fat: 40g/57%

4. Fresh Fruit And Kale Salad
Maybe kale isn’t quite the trendy vegetable that it was a few years ago – cauliflower rice or kelp may have taken it’s place but it’s still quite nutritious. Kale is often served cooked. However, some nutrients in kale are destroyed by heat in the cooking process, like Vitamin C.

Ingredients:
– 4 to 5 cups kale, chopped
– 1 cup strawberries, sliced
– 1 cup blackberries
– 1 pear, diced
– 1/2 cup raspberries
– 1/2 cup mango, diced
– 1/4 cup almonds
– 3 tbsp. apple cider vinegar
– 2 tbsp. Dijon mustard
– 2 tbsp. raw honey
– 3 tbsp. extra virgin olive oil
– Sea salt and freshly ground black Pepper

Directions:
– In a bowl to prepare the dressing; whisk together the apple cider vinegar, Dijon mustard, raw honey, olive oil and season to taste
– In a large bowl, combine the kale and the dressing, and mix until well coated
– Add all the diced fruit, toss in the salad, and top with almonds

Nutrition:
– Protein: 8g/9%
– Carbs: 42g/49%
– Fat: 16g/42%

Paleo Salad Recipes – Part 1 video:

Organic tea recipes: http://shrsl.com/185h4

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