Shrimp and Herb Salad

What could be better than a delicious salad for a light lunch or refreshing dinner? Paleo and keto-friendly.

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Ingredients

1. 1 lb / 454 g medium shrimp, peeled and deveined
2. ⅜ tsp / 2¼ g kosher salt, divided
3. 3 Tbsp / 45 ml olive oil
4. 2 Tbsp / 30 ml fresh lemon juice
5. ¼ tsp / ½ g freshly ground black pepper
6. 5 cups / 240 g mixed salad greens
7. 2 medium yellow summer squashes (courgettes), shaved
8. ¼ cup / 10 g fresh basil leaves, coarsely chopped
9. 2 Tbsp / 4 g fresh oregano leaves, coarsely chopped

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Directions

1. Heat a large non-stick skillet over medium high heat. Brush with 1 tablespoon/ 15 ml olive oil.
2. Sprinkle shrimp evenly with ⅛ tsp salt. Add to pan; cook 2 minutes on each side until done. Set aside to cool.
3. In a medium bowl, whisk together lemon juice and pepper with remaining oil and salt.
4. In a large bowl, combine greens, shaved squash, basil, and oregano.
5. Add oil mixture to vegetables, and toss gently.
6. Divide salad mixture evenly among 4 plates, and top with shrimp.

You can substitute previously frozen peeled and deveined shrimp, but fresh peeled, deveined shrimp are available at most chain stores that have seafood counters. As an accompanying treat, rub a cut garlic clove over 4 slices toasted baguette; sprinkle with grated Parmesan cheese, and broil/grill until cheese melts. If using whole grain baguette, each ¼-inch / ½-cm baguette slice + 1 teaspoon / 1¾ g cheese = .¼ carb exchange; if using low-carb Paleo baguette, each ½-ounce / 15-gram crostini = 1 fat exchange. Serving size: 1¼ cups / 300 ml vegetables + 3 oz / 85 g shrimp Exchanges per Serving: 3 Protein, Free Veg

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