It is still peach season! And because of that, I am adding them into all sorts of meals. I’m putting peaches in my yogurt, eating them for dessert and snacks, and adding them into my salads.This iteration of a salad with peaches is so good. I mean, who knew that peaches taste good with bacon?! I am sure someone did, but it wasn’t me.I hope you like this one as much as my family did!
INGREDIENTS
Salad:
- 5 oz arugula
- 2 peaches, cut into small cubes
- 2 small persian cucumbers, sliced
- 1 avocado, cut into small pieces
- 2 oz goat cheese (optional)
Shrimp:
- 1 pound raw shrimp
- 1 T avocado oil
- ½ t salt
- ½ t garlic powder
- ½ t sweet paprika
1 packet of sugar free bacon (about 8 slices)
Dressing:
- ⅓ cup olive oil
- 2 T white wine vinegar (or any vinegar of your choice)
- 1 T dijon mustard
- ¼ t salt
- 1 tsp dried basil leaves (or 1 T fresh basil)
DIRECTIONS
Preheat the oven to 400. Line a baking sheet with parchment paper and spread the bacon out on top. When the oven comes to temperature, put the bacon in the oven and set your timer for 10 minutes.On another sheet pan, add the shrimp and drizzle with avocado oil. Sprinkle with the salt, garlic powder, and paprika and mix well. When your oven timer rings, put the shrimp in the oven, too. Add another 10 minutes to your oven timer.Meanwhile, prep all the salad ingredients and place them in a serving bowl. Combine well.Once the bacon is done to your liking, remove from the oven and blot away the oil. Chop into small pieces and add on top of the salad. Chop the cooked shrimp and add to salad as well.Drizzle the dressing on top and enjoy those fresh peaches!For more simple, delicious and healthy recipes, go to: https://drklearman.com/category/recipes/
