July 01, 2014

Shrimp, Feta, Avocado and Corn Healthy Summer Salad!

Hello hello!

Life just got REALLY busy for me. On Monday I began working at a summer camp for kids and I got a bunk of 18 cute little 5 year olds. I’m going to be working there M-F from 8:30 to 4pm until the end of August and my posts are going to be affected by this. I get home exhausted and usually with a huge list of things to do. But don’t be scared! I will do my best to post once a week and to safe you time I suggest you follow me on either Instagram, Twitter or Pinterest so that you know when there’s a new post on the blog. Also, Runny Mondays will now happen whenever I have time and the same applies in terms of following me on my other social networks so that you know when there’s a new post on the blog. 

In other news, this is a salad I ate a couple of weeks ago which was beyond delicious. This is another of those recipes that I’m sure I’ll be re-doing often since it’s so easy, yummy and healthy. I hope you enjoy it as much as we did!

-1 teaspoon olive oil
-1 teaspoon minced garlic
-3/4 cup shrimps, tails removed
-1/3 cup corn
-1/4 ripe avocado, cut
-1/3 cup cubed light feta cheese
-3 cups of salad greens

-1/2 teaspoon minced garlic
-1/4 cup milk (I used 1%)
-1/3 cup plain 0% Greek Yogurt
-1 lime, juice
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar (I used a raspberry one)
-Pinch of salt


1. In a medium saucepan, heat the olive oil in medium heat and cook the garlic until golden

2. Add the shrimps and cook stirring occasionally until they have reduced in size and are lightly golden
3. In a big plate add the salad greens at the bottom and top with the rest of the ingredients 

For the dressing:
1. In a medium bowl combine all the dressing ingredients and mix well
2. Add 2-3 tablespoons of the dressing on top of the salad. 

Dressing adapted from Immaeatthat