shrimp saladEverybody say YUM!

This dish is very easy. There were complex and intense flavors in this simple summer salad. This serves approximately six people, depending on whether this is your meal — which it certainly could be — or a side salad.

If you don’t eat shrimp, you can substitute with grilled tofu, or just eliminate it. We use all organic ingredients, which we recommend. (Good for you, good for the environment)fig vinegar


  1. One bag of mixed greens. As a treat, we got the really pretty ones from the Farmers Market that morning with edible flowers.

  2. About 1/4 cup finely chopped red onion

  3. About 1/2 cup toasted almonds or the nuts of your choice. (So easy, just put in the toaster oven tray, but they burn quickly, so keep an eye on them.)

  4. Three sliced peaches, marinated in about 1/2 cup of your favorite vinegar. I used fig infused vinegar. Available at Whole Foods, or your local Farmer’s Market mixed greens

  5. One pound of shrimp, marinated in lime juice, chili powder, and a pinch of mineralized salt. (Not the commercial variety, preferably. Real Salt is an excellent product.)

  6. About 1/2 cup of crumbled goat cheese.

  7. One ripe but not mushy avocado, in cubes

My husband grilled the marinated shrimp and slightly-vinegar-soaked peaches on the barbeque.

We blended all of the ingredients and added a simple dressing:

peaches1/2 cup olive oil to 1/4 cup vinegar. Because I was going for a dinner-party-quality flavor, I used Pinot Noir infused vinegar. (Farmers Market or Whole Foods or Amazon)

a pinch of good salt and pepper

One teaspoon poppy seeds

One teaspoon local honey.

Whisk dressing ingredients together.

shrimp salad 2It’s like a party in your mouth. This salad has a wow effect if you are having friends over for dinner. Try it, it is so easy and delicious. And very pretty to look at, too.

With love and encouragement,


Rosie Bank


Board Certified Integrative Nutrition Health Coach

Click for a free Ebook, It Pays to Be Healthy

Join our community on Facebook!