Eat Pretty: Shrimp Salad With Pineapple Salsa


Serves 2

(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salsa)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.
6. Enjoy!

—Lily Kunin

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Follow her blog on Instagram @cleanfooddirtycity.

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  • Mademoiselle nature

    What a lovely recipe! will definitely try it :-). Thanks

  • vmuhnee

    omg..YUMMMMMM :-d

  • Clever Girl Reviews

    This looks so good and makes my little vegetarian meal look sad! Why do I read this site while eating!

  • Trendy Tailor

    Ñam... love the avocado!