Persimmon Avocado Salad with Shrimp
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Servings Prep Time
2people 10 minutes
Cook Time Passive Time
5 minutes 5mintues
Servings Prep Time
2people 10 minutes
Cook Time Passive Time
5 minutes 5mintues
Instructions
  1. Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
  2. Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
  3. Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
  4. To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.

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