Shrimp and Mixed Greens Salad with Basil Balsamic Dressing

 

If you're looking for a delicious Paleo salad, look no further!  It's light but filling and the perfect lunch.  If I'm going to be on-the-go or if you pack a lunch for work, this is my favorite to-go salad container!  It keeps everything nice and separated until you're ready to eat so everything stays super fresh.  If shrimp isn't your thing, use whatever leftover protein you have on hand.  Some leftover chicken or steak is also delicious as well as lobster, scallops, crab meat...seriously, any protein you like is perfect!  The salad greens are also so very versatile.  Use whatever you like!  Ok, enough chat, here we go!

Basil Balsamic Dressing:

1/2 cup Olive Oil or Avocado Oil

1/4 cup Balsamic Vinegar

1 tsp. Dijon or Spicy Brown Mustard

1 tsp. dried basil or 1/2 tsp. fresh basil (I LOVE basil so I put WAY more in.)

1 tsp. Lemon juice

1/4 tsp. Sea Salt

1/4 tsp. Garlic Powder

Large Salad:

4-5 cups Organic Mixed Greens (I get mine from Costco)

1 cup (ish) Organic Baby Spinach (I eyeball all of the lettuce amounts)

1 bell pepper, cut into med-large chunks

1 english cucumber, quartered into med-large chunks

1/2 red onion, sliced

10-12 shrimp, cooked (I throw mine in the air fryer sprinkled with some Blackening Seasoning until cooked) or any leftover protein you prefer

For the dressing, combine all of the ingredients into a 2 cup measuring cup.  Whisk until well incorporated.  Set aside.  

In a medium mixing bowl, combine the salad ingredients.  Just before serving, drizzle with as much or as little of the Basil Balsamic dressing as you like.  Refrigerate any leftover dressing.

*If you're packing this for lunch, keep the salad greens and all other ingredients separated until ready to eat.