- 1 pound shrimp, peeled
- 2-3 celery stalks, diced
- 1 apple, cored and diced
- 2 shallots, peeled and diced
- 2 tbsp. fresh cilantro, minced
- 1/4 cup extra virgin olive oil
- Juice of 2 limes
- 2 tsp. honey
- 1 tsp. ginger juice (grate ginger and squeeze pulp)
- 1/8 tsp. sea salt
- Mesclun greens
Steam shrimp for 3-5 minutes. Let cool and dice. In a mixing bowl, combine diced shrimp, celery, apple, shallots, and cilantro. Whisk olive oil, lime juice, honey, ginger and sea salt. Pour dressing over shrimp and marinate 45 minutes or overnight. Place mesclun greens on a plate and top with 1/2 cup shrimp salsa. Serves 4-6.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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