This is a salad I thought up while I was briefly on a low-carb diet. I lasted 5 days total on it and it was torture the whole time. Fruit is one of my favorite foods and I wasn’t even supposed to have an apple. The fifth day the whole thing just struck me as [...]]]>

This is a salad I thought up while I was briefly on a low-carb diet. I lasted 5 days total on it and it was torture the whole time. Fruit is one of my favorite foods and I wasn’t even supposed to have an apple. The fifth day the whole thing just struck me as ridiculous and I defiantly ate an apple. That was the end of that. I hate diets. Just thinking about dieting makes me start to obsess over food.

Here’s what you need to make this.
1 lb. frozen cooked shrimp, thawed (large, extra large, jumbo, basically whatever you can get your hands on) Trader Joes’s frozen shrimp is tasty.
1 avocado

Fresh (it makes all the difference) mozzarella, either get the little balls or just cut up a large one into cubes.

Tomatoes, cherry or otherwise, once again whatever is tastiest.

Cucumbers, cubed or sliced

A handful of cilantro, chopped

If you wanted, you could put in a little chopped chives, or a sweet onion

Fresh lime juice, about 1/4 cup

Olive oil
Make a vinagrette with the lime juice and olive oil. Drizzle about 1/2 cup olive oil into the lime juice as you whisk it into an emulsion. You need to use some kind of sweetener to balance out the acid. I used a bit of the aforementioned herbal sugar syrup, maybe a half tablespoon. You could use honey or a fine sugar.

Put the shrimp, avo, mozz and cilantro into a bowl and pour the dressing over. Toss gently and serve. Improvise with this. Use a different cheese, (I recently had a smoked ricotta salata that would be superb in this). Or mess with the vinagrette. Use lemons, or orange juice or some other combo you think up. I really love cilantro in this but you may prefer parsley or fennel pollen or your favorite herb. Enjoy.