INGREDIENTS
SALAD:
- 8 cups of organic spring mix
- ¼ red onion (sliced)
- 1-2 large organic vine ripened tomatoes (chopped)
- ½ organic english cucumber (chopped)
- 1 14 ounce can organic artichoke hearts (drained and rinsed)
- ½ cup organic grated parm
- ½ cup roasted or raw pine nuts
- ½ pound organic wild-caught shrimp
- 1 teaspoon organic dried thyme
- 1 teaspoon organic dried basil
- 1 teaspoon organic dried oregano
- Sea salt and pepper
- ½ tablespoon avocado oil
DRESSING:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons of organic lemon juice
- 1-1/2 tablespoons organic dried oregano
- 1 tablespoon dried organic basil
- ½ tablespoon organic dried thyme
- 2 organic garlic cloves (minced)
- ½ tablespoon freshly ground black pepper
- 1 teaspoon sea salt
INSTRUCTIONS
- Wash and dry the spring mix.
- Place the spring mix in a large bowl.
- Chop the cucumber, tomatoes, onion, and artichoke hearts.
- Grate the parm.
- In a large bowl, combine the lettuce with the tomatoes, cucumber, artichoke hearts, parm, onion, and pine nuts. I had some of the ingredients on the side, because not everyone likes all of these veggies. So, you can do what works for your family.
- Season the shrimp with the thyme, basil, oregano, salt and pepper.
- Heat a 10-inch cast iron skillet to medium heat.
- Once heated, add the avocado oil.
- Once the avocado oil is heated, cook the shrimp in the skillet for 2-3 minutes on each side.
- Once cooked set aside and chop once slightly cooked. Then, add the shrimp to the salad.
- Then, combine the olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, salt and pepper in a jar. Mix well.
- Drizzle the dressing over the salad and toss everything together
