SUMMER SHRIMP AND FENNEL DINNER SALAD
Serves: 2 as a main dish
Prep/cook 15 minutes

 We are practicing a lower lectin eating style, and the shifts have been a little “AWKWARD”…as in, last night’s dinner was about the worst I made, trying everything new and not taking my time. So….this second try was a HUGE win!  We both decided we could eat this almost every day, and we didn’t even need to add extra dressing! It’s a great way to introduce the bright fresh flavor of a lesser used, but delicious and nutrient- rich fennel. What I especially love about this salad is the multiple flavors, like a smorgasbord that keeps your mouth super happy while being very satisfying to both taste buds and tummy!

INGREDIENTS:

2 medium fennel bulbs, sliced paper thin
1 medium cucumber, peeled, seeded, thinly sliced
1T extra-virgin olive oil, more for drizzling
Juice of 1 lemon freshly squeezed
½ teaspoon sea salt
Freshly ground black pepper
4c fresh baby salad greens
2 apricots, pitted and sliced
2 tablespoons toasted walnut pieces
½ avocado, peeled and sliced
¼ cup crumbled feta cheese
1T avocado or coconut oil
1# wild caught shrimp
½t old bay seasoning
optional:
   scoops of pesto
   freshly chopped basil or mint

PREPARATION:

Thinly slice fennel bulbs and cucumber, marinate in bowl with olive oil, lemon juice, salt, and pepper.

Fill plates with baby greens, top with fennel cucumber blend and remaining dressing, apricots, walnuts, avocado, and feta.

In iron skillet on medium heat, add avocado or coconut oil, add shrimp, sprinkle with old bay seasoning and toss 1-2 minutes until shrimp turns white, and remove from heat onto salad.

Enjoy!

 ARUGULA WALNUT PESTO DIP
Prep:5 minutes   Serves: 4

This is a delicious dip with that peppery arugula kick, and SO quick and simple to make! A great option to have on hand for the week as an accompaniment to freshly cut vegetables for a handy snack that’s satisfying and healthy.

6c arugula
1/4c olive oil
1/4c chopped walnuts
2T grated lemon zest
1T lemon juice/ juice of 1/2 lemon
1 garlic clove, chopped
1/2t sea salt
1/2t freshly ground black pepper
1/4c shredded grated parmesan cheese

PREPARATION:

In food processor, add arugula, oil, and then rest of ingredients and process until smooth. Spoon into small bowl and serve with cut fresh vegetables of choice such as sugar snap peas, carrots, cucumber, red peppers. Also delicious served on slices of baguette or for bruschetta.