Anyone that knows me very well knows I love food but what most don’t know is there is one dish I can’t seem to love……. Salad. I’m ashamed to say there are very few salads I have enjoyed in my life. 1. The Filet Mignon Salad, Brave New Restaurant in Little Rock, Arkansas 2. My Mother’s Strawberry Poppyseed Salad 3. The Goat Cheese Salad, Ruggles Green in Houston, Texas 4. My newest creation The Shrimp Blueberry Salad The newest way I have tricked myself into eating a salad, making it sweet and beautiful…
Shrimp Blueberry Salad
Makes two fabulous salads
1/2 cup organic blueberries
3 dried mango slices diced
1/4 cup pomegranate seeds
1/3 cup diced pineapple
10 fresh shrimp (peeled and deveined)
1 Tbsps coconut oil
organic baby spring mix
Annie’s organic fat free mango dressing
Cook the shrimp in a skillet with the coconut oil until white…. It will smell like summer in your house (my husband’s comment). Then load up as much of the greens as you can handle on two plates. Split the rest of the ingredients on each of you plates and sprinkle some fresh cracked pepper on top to finish.
Seriously one of the best salads of my life….and it’s extra healthy (don’t tell the hubby)! This is the perfect way to get your family to eat a salad. Plus you have to eat healthy if you are wanting this for dessert….
I’ll save that recipe for a later date…. Happy eats y’all from our home to yours!