Natural Grocers® Supplement Guide

Organic Shrimp Salad Stuffed Avocado This shrimp salad makes for a light and refreshing meal, but is also filling and satisfying. The flavors will leave your taste buds singing! Recommended to serve with a fresh vegetable plate for a complete meal that is also low carb/keto friendly supporting a healthy weight. SERVES: 4 TOTAL TIME: 30 MINUTES

INGREDIENTS 1 pound organic peeled and deveined shrimp, thawed 1 tablespoon Natural Grocers ® Brand Organic Extra Virgin Olive Oil Natural Grocers ® Brand Bulk Real Salt Natural Grocers Brand Bulk Organic Ground Black Pepper 1 organic lemon 3 large organic celery stalks, 1 diced, 2 cut into sticks 4 organic green onions, white and light green parts thinly sliced 1 small organic shallot, minced 2 tablespoons chopped fresh organic dill

2 tablespoons organic mayonnaise 1 teaspoon organic dijon mustard 1 teaspoon organic white wine vinegar ½ cup organic sour cream 3 teaspoons Simply Organic Creamy Dill Dip Mix 2 large organic carrots, cut into sticks 1 medium organic bell pepper, cut into strips 1 medium organic cucumber, cut into rounds 1 pint organic grape tomatoes 2 ripe organic avocados

INSTRUCTIONS 1. Preheat oven to 400°F.

2. Toss the shrimp with the olive oil and spread in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper, squeeze lemon evenly over the shrimp, and bake until opaque, 5 to 7 minutes. Remove from the oven and set aside to cool. 3. While the shrimp are cooking, combine the diced celery with the green onions, shallot, dill, mayonnaise, mustard, and vinegar in a medium bowl and mix well. 4. Remove the tails from the cooked shrimp and add to the dill mixture. Gently fold together until evenly mixed. 5. Combine the sour cream and dip mix in a small bowl. Arrange the remaining celery sticks, carrot sticks, cucumbers, bell peppers, and grape tomatoes on a platter with the dip in the middle. 6. Cut each avocado in half, remove the pit, and lightly season with salt. Plate each avocado and fill with ¼ of the shrimp salad (about ½ cup). Serve with the vegetable and dip plate for a complete meal.

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