This low carb, paleo friendly salad can be made ahead time to enjoy throughout the week.
  • Details

    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”