Bay Shrimp And Veggie Salad

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Paleo Magazine


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2 cups wild bay shrimp, rinsed & drained (from US Wellness Meats)

1 cup diced cucumber

1 cup diced celery

1 cup diced radishes

1 cup diced roma tomatoes

1 cup sliced black olives

1/2 cup finely chopped red onion

1/4 tsp granulated garlic

Freshly ground pepper to taste

4 TBSP olive oil

4 TBSP apple cider vinegar

1 small shallot, finely chopped

1 tsp dijon mustard

1 tsp italian seasoning

1 tsp granulated onion

1/2 tsp sea salt

Freshly ground pepper

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