Shrimp-Pomegranate-Avocado Salad Recipe with Brown Rice
Ingredients
- 10 cups romaine lettuce
- 1 cup organic brown rice
- 1 cup pomegranates jewels
- 1 lb. wild organic shrimp
- 2 avocados
- 1 medium orange
- 1 lemon
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar, or vinegar of preference
- 1 tbsp honey or coconut nectar
- 1 tbsp of coconut oil
- 1 medium cucumber
- 1/2 cup finely chopped walnuts
Directions
1) Cook the brown rice and set it aside to chill.
2) Rinse and peel the shrimp under cold water and allow to drain. Sauté shrimp in 3 tbsp lemon juice and 1 tbsp coconut oil till desired texture, about 10 minutes. Drain shrimp, they can be served over the salad hot or cold.
3) De-seed the pomegranates.
4) Combine olive oil, vinegar, orange juice, reserved avocado and honey/nectar into a food processor or blender and mix thoroughly. Dressing will turn a light green color.
5) Top the greens with cucumber, avocado, pom seeds, shrimp, and then garnish with a dash of walnuts for a crunch. Dress with 2 tbsp of dressing right before serving. Each serving should have about 4 oz of the shrimp.