Shrimp and Lox Louie Salad


My wife Val made this for our lunch today and I just had to share it with you. This is a Pacific Northwestern style Louie with tons of flavor and textures. This is no starter but a meal in itself, rich in antioxidants and omega 3. Just top with your favorite dressing. Gluten-free, Paleo, Low-fat, low-carb, and diabetic friendly.

PRINT Shrimp and Lox Louie Recipe from MS Word

Shrimp and Lox Louie Salad

Yield: 2 servings

½ lb. salad shrimp
2 slices of natural wild caught lox cut into strips
8 spears of asparagus lightly steamed
2 cups of spring salad mix w/spinach
2 hard cooked eggs halved
1 ripe Haas avocado peeled and sliced
1 lemon quartered
½ English cucumber diced
6 mini red and yellow peppers sliced
1 garlic dill pickle cut into spears
2 tablespoons julienne carrots
2 green onions sliced
4 leaves of basil chiffonade
Garlic salt and cracked pepper to taste


Start with the spring salad mix base and add remaining ingredients as shown with the shrimp and lox at the top. Add your favorite dressing or just use the lemon juice from your lemon wedges.

© 2012 Valerie Bradley
http://www.boomercuisine.com

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