So here's how Saturday went: We wake up after a long night of picking up our little dog from my parents on LI. He was staying with them while we vacationed in Mexico. Mexico, as amazing as it was has left me feeling, bloated, fat, sluggish, and everything that pounds of guacamole, rice, and mimosas will do to you after 4 days of indulging in the sun. So we made a pact to get back on track before it gets any worse. We started the morning with fresh juices, then I made some muffins with the pulp for a snack (no sugar added just 2 medjool dates for sweetness) and then this salad for lunch. It was light, and crisp. The perfect spring salad. It also satisfied us enough that a little snack was sufficient enough for dinner. You can also sub the shrimp for chicken (my husband needs to watch his cholesterol so it's a good option). I hope you enjoy it!
1 1/2 cups cooked and peeled shrimp
1 1/2 bags fresh spinach
1/4 cup whole walnuts
1 orange peeled and cubed (you can also use a mango with is amazing as well!)
1 avocado cubed
1/4 cup dried cranberries
1/4 cup chopped cilantro
crushed red pepper (to taste)
Blue Cheese (as much as you like!)
Cooked Quinoa (see cooking direction here)
Marinate the shrimp in lemon, crushed red pepper, and cilantro for about 20 min. Toss the shrimp and everything else together adding the avocado and blue cheese last. Top with warm fluffy quinoa, and a little dressing. My friend Annie's (of All Natural Annie) husband introduced me to his homemade dressing which is similar to this one and it is just perfect for this salad!