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Pesto Shrimp and Pepperoni Salad with Lemon Garlic Vinaigrette
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Chill Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
5
servings
Ingredients
Lemon Garlic Vinaigrette
▢
½
cup
olive oil
▢
4
tablespoons
fresh lemon juice
▢
1
clove
garlic
-
finely chopped
▢
1
teaspoon
apple cider vinegar
▢
¼
teaspoon
sea salt
▢
¼
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 ½
cups
pico de gallo
▢
1 ½
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!