Summer's Everyday Shrimp Salad


My go-to salad has a veggie base that’s pretty versatile. I change the protein, as I see it to be important to vary that. Here is your shrimp variant, which is also delicious with other shellfish such as crab, crayfish, lobster etc.


6OunceRomaine Lettuce (Finely Chopped)
1OunceRed Onion (Diced)
1 1⁄2OunceBaby Carrots (Julienned)
1 1⁄2OunceRed Pepper (Diced)
2OunceSugar Snap Peas (Cut)
5OunceShrimp (Peeled, Cleaned, Tail Off, Cooked, and cut into 1/4 inch pieces)
3DropLemon Juice (Can be substituted with lime juice)
3TablespoonLight Mayo


Mix all the veggies in a bowl or on a plate.  Add the mayo, shrimp and lemon juice and mix well; enjoy.


From coworkers to celebrities to clients, I am always asked about my diet, and what I eat. I do have a certain way of eating; I figured out what works for me, and it is important that you do the same by staying in tune with your body. That said, one of my go-to meals for breakfast, lunch or dinner is this easy to make, filling and delicious salad.

Make this salad a side dish by not adding the shrimp. For some variety, you can change up the type of protein you use, opting for tuna, cheese, beef, eggs or whatever works for you. To see an example of how you can mix things up, take a look at my everyday salad with turkey.