Making Summer Salads a meal!

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Eating healthy can sometimes leave you feeling hungry.

Chef Jenn stopped by to share her secrets  on how to make your summer salad light, but filling.


Shrimp & Avocado Salad  (Serves 4 as main, 6 as side)


2 pounds medium shrimp, boiled and chilled

1 avocado

1 lime

Zest from ½ of the lime

2 T freshly chopped cilantro

2 small tomatoes, seeded and chopped.

Versatile Vinaigrette (as desired)

Salt and Pepper


  • Combine chilled shrimp with cilantro, tomato, lime, zest, salt & pepper, and vinaigrette.
  • Stir to combine.
  • Add avocado chunks.
  • Stir gently.
  • Check seasoning.
  • Serve immediately or put in refrigerator for up to three hours.
  • ENJOY!!!


Tips on boiling shrimp:

  • Bring a large pot of water to a boil with celery ribs, a cut lemon, parsley stems and a small amount of salt.
  • Add clean, defrosted shrimp.
  • Cook for 2 minutes.
  • Drain and immediately place in ice bath until chilled.
  • Drain again and then enjoy!!!!!


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