BRUSSEL SPROUTS SALAD WITH SHRIMP & AVOCADO

What’s for dinner…

Tonight I played around with an older recipe that I posted here on Facebook more than 9 months ago. My husband and I LOVE shrimp, brussel sprouts, sweet potato and avocado, SOOOOOOO here we go. It was NOM NOM NOM NOM, but perhaps the sweet potato deserves its own private dish. Nonetheless, it was super yummy!!! I’ll let you guys decide.

SALAD INGREDIENTS:

— 1 pound of shrimp
— 2 cups brussels sprouts
— 1/2 cup unsalted almond
— 1 large sweet potato
— 1/2 white onion
— 1 large avocado
— 1 tbsp. coconut oil
— salt & pepper to taste

VINAIGRETTE INGREDIENTS:

— 2 tbsp. balsamic vinegar
— 2 tbsp. spicy brown mustard
— 1 tbsp. chipotle raspberry sauce

SWEET POTATO INSTRUCTIONS:

— preheat oven 350 degrees
— peel sweet potato and cube
— combine with 1 tsp. coconut oil, salt, pepper
— place on parchment paper lined baking sheet
— bake for 30-40 minutes (toss 1-2 times)
— place baked potatoes in refrigerator and chill

SHRIMP INSTRUCTIONS:

— sauté shrimp in 1 tsp. coconut oil
— add pepper to taste
— place cooked shrimp in refrigerator to chill

VINAIGRETTE INSTRUCTIONS:

— combine all ingredients and mix well
— place in refrigerator and chill

SALAD INSTRUCTIONS:

— cut ends off brussel sprouts and chop
— roughly chop almonds
— chop onion
— peel and dice avocado into small cubes
— combine all ingredients and mix well