I am in Day 5 of my Whole30. So far, I have found that eating a really hearty and filling breakfast, a light but exciting salad of sorts for lunch and a hot and rich dinner is a really good way to keep you satisfied and full all day long. I have incorporated light snacks throughout the day as well, usually feeling hungry as I am starting to cook a meal, and munched on blueberries, an apple with almond butter, roasted salted cashews and pistachios.
This particular salad makes for a healthy and vibrant lunch and it comes together in about 10 minutes, making it perfect for those mid-day burgeoning-on-hanger cravings!
Shrimp and Arugula Salad
- 1 1/2 cups fresh arugula
- 5-6 cherry tomatoes, quartered
- 1 mini seedless cucumber, quartered and diced
- 1/2 avocado, diced
- 2 teaspoons capers, drained
- 1/4 pound raw, peeled and deveined 30-45 count shrimp
- 1 large clove garlic, peeled and minced
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon Aleppo pepper (see note)
- 1 wedge lemon
- olive oil, salt and pepper
*Note: Aleppo pepper is a spice commonly used in Middle Eastern and Mediterranean cuisine. It is mildly spicy and a little fruity with cumin like undertones. If you don’t have it in your pantry, you can omit it or substitute with a small pinch of red pepper flake for heat and a little ground coriander or cumin for smoky, fruity notes.
To assemble the salad, lay your greens into the bottom of your favorite salad bowl and top with the cherry tomatoes, cucumbers and avocado. Season with a little salt.
(I sprinkled a little za’atar over my salad too!)
To prepare the shrimp, bring a small saute pan to medium heat with about a tablespoon of olive oil. Season the shrimp with salt and pepper. When the pan is hot, add the shrimp and garlic and let cook and color on one side for about 2 minutes. Flip when they have turned pink and lightly browned on one side. Add the aleppo pepper and toss. Continue to saute 2-3 more minutes until the shrimp is cooked through. Lower the heat and add the parsley and a big squeeze of fresh lemon juice. Toss to combine and then pour the shrimp, along with all the juices from the pan, over the salad.
Return the pan to the stove and add the capers. Heat lightly until they begin to brown and pop. Pour them over the salad. Toss and enjoy!