As most of you know, we just welcomed our second son into the world and our family. I have invited some of my favorite bloggers to share guest posts with us every Friday for the next couple of months while I decrease my workload and focus on integrating our newest little person into our family.
Be excited because not only are these amazing bloggers to discover but they will be sharing some pretty fabulous Real Food recipes, kitchen tips and tricks and even crafts!
Today, we welcome Carolyn from All Day I Dream About Food. Carolyn is a master at creating amazing low carb and mostly Gluten Free dishes and has incredible taste in food.
My husband and I were so excited about how easy and delicious this recipe looked that we made it for lunch yesterday. It was amazing and took like 5 minutes. I can tell you I will be eating this A LOT for lunch this Spring and Summer.
Thank you so much for sharing this dish Carolyn – it’s already become a favorite in our house!
I am not exactly known for my easy, simple recipes. The truth is that I love the challenge of creating a more complicated dish, one with multiple steps and layers. My specialty is dessert, and I am probably best known for my more elaborate low carb and grain-free cakes and tarts. I came to this healthy, whole food eating thing with a well-established sweet tooth and a love of baking so I had to find a way to accommodate those if I wanted to stick with the low carb program. And now that I’ve got the hang of sugar-free and grain-free baking, I like to push the envelope and see what delicious desserts I can makeover to fit a healthier lifestyle. It’s amazing what you can do with a bag of almond flour, a stick of butter and a willingness to experiment.
That said, I am also a busy mother of three building a business and time-consuming and complicated doesn’t always cut it. Living a whole food life means that most of our food needs to be prepared from scratch and simple preparations help keep things fresh and easy. And now that Alyssa is busy with the second round of motherhood, I figured she might appreciate it if I shared a simpler, more straightforward recipe. I certainly appreciate some of my simpler recipes in times of chaos and there’s nothing more chaotic than having multiple small children to care for.
This spicy salad was inspired by some gorgeous Oregon coast shrimp I procured from a store that specializes in wild caught fish and local pastured meats. My family loves shrimp with a surprising devotion and even my littlest will devour them with abandon. I don’t normally buy them cooked and ready to serve, but the little mini cooked shrimp just spoke to me and I knew I had to work them into a healthy but filling salad. I served ours in the avocado skins for a fun presentation but you could easily just serve over lettuce.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 2 large, ripe avocados
- 12 ounces small cooked shrimp (no tails), thawed and drained if frozen
- 2 tbsp mayonnaise ( homemade olive oil mayo or homemade walnut oil mayo )
- 2 tbsp fresh lime juice
- 1 tbsp sriracha or other hot sauce (more to taste)
- Salt and pepper to taste
- Cut avocados in half lengthwise and remove pit. Score flesh into chunks, careful not to cut through the skin, and use a spoon to scoop flesh out into a medium bowl. Reserve skins for serving.
- Add shrimp, mayonnaise, lime juice, sriracha or hot sauce, and salt and pepper to taste. Toss to combine.
- Divide salad among reserved avocado skins and serve.