A perfectly protein packed dinner salad with pesto shrimp, fresh California Avocados, and more!
Course Main
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6
Author Dine & Dish
Ingredients
1tablespoonCoconut Oil
1Tablespoonminced garlic
1poundmedium shrimppeeled, deveined and tail removed
1/4cupprepared basil pesto
4cupsarugula
1small honeydew melonformed into small melon balls (or 1 inch cubes)
2California Avocadospeeled and seed removed, cubed
Juice of one small lime
drizzle of white balsamic vinegar
Kosher salt and freshly cracked black pepperto taste
Instructions
In a medium skillet, heat the coconut oil.
Add the garlic and cook for 2 minutes, until fragrant.
Add the shrimp, and cook over medium heat for 5 minutes, until a light pink.
Stir in the pesto and cook for an additional 2-3 minutes. Set aside.
In a large bowl, assemble the salad starting with the arugula and melon. Top with prepared shrimp, then California Avocado. Drizzle with lime juice, white balsamic vinegar and sprinkle with Kosher Salt and freshly cracked black pepper, to taste.