Cook: Shrimp and Squash Salad

Chicken and steak can get overused in salads. One protein that’s often overlooked is shrimp! One of my favorite things to do is buy 1lb of fresh shrimp from the grocery store and then add it into a green salad for a refreshing way to get all your veggies in. I also am lazy and like to buy the washed and cut veggies that come in a bag. They are so easy! You just have to stick it in the microwave for a few minutes and they are ready to go.

Another great way to get rid of herbs is to stick them in an easy salad dressing. Have fun getting creative with your salads and dressings, they’ll become more of a treat to eat.

Don’t be scared of cooking with shrimp!

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Ingredients:

• Leafy greens or spinach

• 1 cup of diced squash (steamed, pre-bagged is your easiest bet)

• Hard boiled eggs (cut in half)

• White or yellow onion (thinly sliced)

• Sliced avocado

• Shrimp (lightly sauteed with just salt and pepper until pink and plump)

Dressing:

• Miscellaneous herbs (parsley, basil, mint, dill, etc.)

• Olive oil

• Vinegar (Balsamic is good for this combo of veggies and shrimp)

• A spoonful of mayo

• Salt and pepper

Directions - Blend all of your dressing ingredients and top your salad. If you don’t want to deal with a blender, use an immersion blender. Mine was gifted to me by my friend and I use it ALL the time. It’s a great investment!