Shrimp & Avocado Salad


1 tsp Avocado Oil

9 ozs Shrimp (large, peeled, deveined)

1 tbsp. Extra Virgin Olive Oil

1 tbsp. Lime Juice

1/4 tsp Honey

1/2 tsp Coconut Aminos

4 cups Arugula

1 Carrot (shredded)

1/4 cup Radishes (thinly sliced)

1 Avocado (sliced)


  1. In a skillet over medium heat, add the avocado oil and shrimp. Cook for 3 minutes each side, or until cooked through. Set aside.

  2. While the shrimp cook, add the extra virgin olive oil, lime juice, honey, and coconut aminos to a small jar and shake to combine.

  3. Add the arugula, carrot and radishes to a bowl. Top with the cooked shrimp, the dressing and avocado. Divide between plates and enjoy!

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