By Denice Hynd RD, MPH

Recipe and Image by Brianda Younggren, MPH 4/2023 ​​​​​​​​​​​​​ 

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Salads can be a combination of your favorite vegetables topped with seeds, a rainbow edition of cubed fruit topped with granola, or a simple pairing of a lean protein, a salad green and some healthy fat. This shrimp and avocado salad pairs creamy avocado with tender shrimp, with a light mix-in of arugula and sliced almonds for crunch! Serve at room temperature or cold; chop into bite-sized pieces if necessary or omit the sliced almonds - this salad is versatile. 

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Why we love this salad: 

-Satisfying to all pescatarians (inclusive!)

-Lean protein source (cardiovascular friendly)

-Healthy fat source (neuro-protective)

-Can be prepped ahead (time - saver)

-Easy to chew (PD friendly)

-Can be customized (practical)

-Figure friendly (dietitian approved)

-Can be skewered (party platter)

-An excellent source of prebiotic fibers (promoted gut motility)

-An excellent source of heme-iron (reduces iron deficiency anemia) 

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​ Image by Brianda Younggren, MPH

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​Shrimp Avocado Salad                        

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​Ingredients: 

​1 pound cooked/frozen shrimp/tails on

​2 large Haas avocados

​2 handful arugula

​¼ cup sliced almonds 

​2 tablespoons diced red onion or shallot

​Favorite herby dressing or marinade; we like Ken's Steak House Lite Cesar 

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​Steps: 

​Slice or cube avocado, set aside. Rinse shrimp and lightly pan fry with dressing/marinade of choice (3 minutes).  Remove shrimp from heat. In a large bowl add arugula, avocado, shrimp, red onion and sliced almonds. Lightly toss. Optional: serve with goat cheese or feta. 

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​Enjoy in the back yard with your favorite music!