Shrimp and Arugula Salad with Citrus Vinaigrette – W30
  • Whole 30
  • seafood, skinny
Shrimp and Arugula Salad with Citrus Vinaigrette – W30
  • Whole 30
  • seafood, skinny
Servings:

Ingredients

Prep
  • 2 lemon
  • 1 lb large shrimp peeled and deveined
  • 1 t minced garlic
  • 1 T olive oil
  • 1 orange
  • 3/4 C extra-virgin olive oil
  • 1/4 C apple cider vinegar
  • 2 T Dijon mustard Whole30 compliant
  • 1 t minced garlic
  • salt and pepper to taste
On Cooking Day
  • 9 oz baby arugula
  • 2 avocados
  • 2 orange

Instructions

To Assemble
  1. Zest 1 teaspoon lemon and add to large zipper bag along with juice from lemon and next 3 ingredients. Season with salt and pepper. Zip to seal and squish gently to combine.
  2. Juice lemon and orange and place juice in a blender along with remaining 4 ingredients. Season with a pinch of salt and pepper. Blend until combined. Store in a mason jar or container with a lid.
To Cook
  1. Pour contents of bag into a hot skillet and sauté until shrimp are pink and “C” shaped.
  2. Slice avocado and peel and slice oranges. To assemble, add a bed of arugula in a salad bowl or plate. Top with shrimp, sliced avocado and orange. Drizzle with dressing.

Ingredients

Prep
  • 2 lemon
  • 1 lb large shrimp peeled and deveined
  • 1 t minced garlic
  • 1 T olive oil
  • 1 orange
  • 3/4 C extra-virgin olive oil
  • 1/4 C apple cider vinegar
  • 2 T Dijon mustard Whole30 compliant
  • 1 t minced garlic
  • salt and pepper to taste
On Cooking Day
  • 9 oz baby arugula
  • 2 avocados
  • 2 orange

Instructions

To Assemble
  1. Zest 1 teaspoon lemon and add to large zipper bag along with juice from lemon and next 3 ingredients. Season with salt and pepper. Zip to seal and squish gently to combine.
  2. Juice lemon and orange and place juice in a blender along with remaining 4 ingredients. Season with a pinch of salt and pepper. Blend until combined. Store in a mason jar or container with a lid.
To Cook
  1. Pour contents of bag into a hot skillet and sauté until shrimp are pink and “C” shaped.
  2. Slice avocado and peel and slice oranges. To assemble, add a bed of arugula in a salad bowl or plate. Top with shrimp, sliced avocado and orange. Drizzle with dressing.

*Non seafood eaters, substitute with cubed chicken.  May require longer cook time.
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