The heat of summer is here and cool, refreshing salads will be my quick go to meal all summer long. Some of the best salads come from using up what I already have on hand. This is one of those salads. We have an abundance of peaches and nectarines during the peak of summer and I am always looking for ways to use them.
This combination of Greensbury Market wild shrimp, nectarines, avocado, butter lettuce, cilantro and Tessemae’s Lemon Pepper dressing is so simple, yet so delicious. Feel free to use this as your inspiration to create your own summer salad. If you don’t have nectarines, try using strawberries, blueberries, or mango. Don’t like shrimp? Use leftover grilled chicken, tri tip or salmon. Herbs can also be changed up to what you have available, try basil, mint, or parsley.
Don’t forget to tag me in your posts if you do give this “no recipe” recipe a try.
I order my Tessemae’s dressings on Thrive market. If you haven’t signed up yet, click on my link below for 25% off of your first order and 30 day free trial membership.
Shrimp and Nectarine Salad
1 bag of lettuce
1 pound of cooked shrimp
2 nectarines, sliced
2 avocados, sliced
Handful of cilantro or chives, chopped
Tessemae’s Lemon Pepper dressing
In individual serving bowls add lettuce
Top with shrimp, nectarines, avocados, and cilantro or chives
Add dressing to your liking
Whole30, Paleo, Gluten Free, Dairy Free