This is a very nice brunch salad. Add some mimosas or margaritas for a cocktail with some lactose free gouda and seed crackers to accompany the salad.
1/4 cup fresh squeezed orange juice
3 Tablespoons of fresh squeezed lime juice
1/4 teaspoon salt
1 pound of large shrimp, peeled, deveined, and tail off
1 avocado diced
1/3 cup plain fat free greek yogurt
2 tablespoons water
1 teaspoon chili powder
1 teaspoon tomato paste
4 teaspoons olive oil
1 head of butter lettuce, mixed baby greens, or head lettuce
2 kiwi fruit, peeled and diced
1 tomato diced
In a medium bowl, stir together the orange juice, 1 tablespoon of the lime juice, 1/4 teaspoon salt. Add shrimp, mix and let marinate for 1 hour in the fridge.
Make dressing in a magic bullet. Combine the avocado, yogurt, water, chili powder, tomato paste, 2 teaspoons of olive oil, 2 tablespoons of lime juice, season with 1/8 teaspoon of salt or to taste. Puree until smooth. Store in fridge.
Wash and spin dry the lettuce of your choice.
In a skillet, heat 2 teaspoons of olive oil over medium heat. Drain shrimp, reserving the marinade. Add shrimp to pan and cook until opaque and done. Transfer to bowl. Add the marinade and reduce to about half. Add to shrimp in bowl. Let cool.
In a salad bowl, combine lettuce, diced tomato, diced kiwifruit, and shrimp mixture. Toss lightly to mix. Add as much of the dressing as you like. I like lots, my husband likes a little. Toss to coat. Garnish individual servings with lemon slices if you like.
This great tasting light salad offers 24 grams of protein and 5 grams of fibre. Nice!!
Note: you may substitute cut up chicken breast for the shrimp if you like.