Cold salads are a summer staple, especially for lunches and picnics. Tuna salad used to be a go to around my house until we realized that canned fish actually triggered an allergic reaction in me. I still make it occasionally, but since I have to make it from fresh tuna it is typically more trouble than it is worth.

However, I still wanted to option of a healthy summer lunch option that would help me meet my seafood consumption goals and be easy and tasty. This shrimp salad is very very simple but that is part of its greatness. Personally, I just bought the already cooked frozen shrimp, defrosted them and made the salad. It was just about as easy as opening a can of tuna.

This little salad is perfect for summer lunches, snacks and picnics so I hope that you will enjoy it in the coming months!

Shrimp Salad (AIP/Paleo)

Ingredients: 

4-5 Cups of Small Shrimp (peeled and deveined)

3 stalks of celery, diced

1/2 small white onion, diced

1 cup of mashed avocado

1/4 cup of apple cider vinegar

1/4 cup of Olive Oil

1 TBS lemon juice

1 tsp sea salt

1/2 tsp dried dill weed

Directions: 

Cut up your shrimp into bite sized pieces. Ina bowl combine your shrimp, celery and onion. In your food processor combine your avocado, vinegar, oil, lemon juice and seasonings and blend until smooth. add your dressing to the salad and toss until well combined. Serve chilled. Enjoy.