Shrimp-Pomegranate-Avocado Salad Recipe with Brown Rice
Ingredients
- 10 cups romaine lettuce
- 2 cups organic cooked brown rice (you can use any gluten free grain)
- 1 cup pomegranates jewels (soak them upside down in cold water for 10-20 min after chopping the heads off and they will come apart easier)!
- 1 lb. wild organic shrimp (you can use any lean protein or fish you want!)
- 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, (I used a packet of Stevia)
- 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/ or stevia 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.