Popular Conditions & Diets
Ingredients
15
Time
25m
Serves
2
Recipe by Jaclyn Irwin
Ingredients
15
Time
25m
Serves
2
Gluten-Free
Lunch
300 g
Corn
(1 ear) husk removed
10 oz
Shrimp
peeled and deveined
1 1/2 tsp
Cajun Seasoning
1/2 Tbsp
Avocado oil
1 Tsp
Raw Honey
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Fresh Lime Juice
1/2
Serrano Pepper
chopped fine
2 tsp
Red Wine Vinegar
1/2 tsp
Sea Salt
1 1/2 head
Romaine Lettuce
chopped
1 cup
Cherry Tomatoes
halved
2 small
Peaches
quartered
1
Avocado
1/4 bag
Tortilla Chips
for topping (optional)
1
Rub the corn with avocado oil and season with salt and pepper. Grill over medium-high heat for 15 to 20 minutes, turning occasionally, until charred and cooked through. Let cool and then remove from the cob and set aside.
2
In a small bowl, combine the shrimp with the cajun seasoning and avocado oil and toss to combine.
3
Grill the shrimp over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Let cool and set aside.
4
Meanwhile, in a small jar, add the honey, extra virgin olive oil, lime juice, serrano pepper, red wine vinegar and salt. Shake vigorously until combined.
5
In a large salad bowl, place the romaine lettuce, followed by the tomatoes, corn and shrimp. Drizzle the dressing over top and toss to combine. Top with peaches, avocado and tortilla chips. Season with salt and pepper, to taste. Serve immediately and enjoy!
6
Substitutions: No shrimp: use another protein such as chicken, salmon or tofu. No serrano pepper: use jalapeno, or omit. No red wine vinegar: use apple cider vinegar.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
