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pesto shrimp and pepperoni salad with lemon garlic vinaigrette
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Pesto Shrimp and Pepperoni Salad with Lemon Garlic Vinaigrette

Prep Time10 mins
Cook Time15 mins
Chill Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: Salad, shrimp
Servings: 5 servings
Calories: 847kcal
Author: Clare Gravolet

Ingredients

Lemon Garlic Vinaigrette

  • 1/2 cup olive oil
  • 4 tablespoons fresh lemon juice
  • 1 clove garlic - finely chopped
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon pesto sauce - optional

Salad

  • 1 lb organic pepperoni slices
  • 1 lb shrimp - peeled and deveined
  • 3 tablespoons of of basil pesto - divided
  • 1 tablespoon coconut oil
  • pinch of salt and pepper
  • 1 1/2 cups pico de gallo
  • 1 1/2 large orange bell peppers - sliced
  • 5-6 cups large bed of mixed baby greens

Instructions

Lemon Garlic Vinaigrette

  • Place all ingredients in a food processor.
  • Pulse until ingredients are well mixed.
  • Set aside in a small bowl.

Salad

  • Preheat oven to 375.
  • Place pepperoni slices in a single layer on a baking sheet.
  • Bake for 12-15 minutes until crispy.
  • Dab fat with a paper towel and set aside to cool.
  • Heat coconut oil over medium heat in a skillet.
  • Toss shrimp in salt and pepper.
  • Cook in skillet until pink all the way through, about three minutes on each side.
  • Move to a medium sized mixing bowl and toss with one tablespoon basil pesto.
  • Place lettuce in a large mixing or serving bowl. Cover with pico de gallo, bell peppers, and shrimp.
  • Crumble pepperoni over salad.
  • Pour lemon garlic vinaigrette and remaining basil pesto onto salad and toss.
  • Allow salad to chill in the refrigerator for about 15 minutes.
  • Serve cold and enjoy!
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