Paleo Shrimp Salad
2 cups wild bay shrimp, rinsed & drained
1 ½ cups diced peeled cucumber
1 ½ cup finely diced celery
1 cup diced roma tomatoes, seeds removed
1/2 cup slivered green onions including green parts
1/4 cup capers rinsed and drained
1 ½ teaspoons of dried dill
½ teaspoon of sea salt
1/4 tsp granulated garlic
½ cup of avocado mayonnaise (recipe follows)
8 large endive leaves cleaned and trimmed
Add the first six ingredients to a large bowl and lightly toss to incorporate.
Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
Set in refrigerator for about 30 minutes before serving.
Serve in endive garnished with green onion or serve over a mixed green salad.
This recipe can be made ahead and will keep it’s texture for 1-2 days. It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”