As many of you know, I’m currently in the middle of my second Whole30 journey (read about my first experience here). This time around has been much easier, and much more successful (i.e. I’ve been following all of the rules this time). What’s made it easier is that my friend Emily and I are doing the program together! It’s always good to have a buddy, and we’ve been making lunches for each other to make everything easier. I’m going to round up all the recipes we made during the month in a later post, but I wanted to share this delicious and easy Whole30 salad recipe from Emily first! Also, even if you’re not doing Whole30, it’s still good. Promise.
What you need:
– A pear
– Pomegranate seeds
– Spinach/arugula mix, or just arugula
To make this salad, I sautéed the shrimp with a little bit of Extra Virgin Olive Oil, salt, and pepper. When it was done, I squeezed fresh lemon juice on top! This gave it a nice little kick, and it blended well with the vinaigrette.
I’m sure I don’t have to tell you how to make the rest of it. Bon appétit!
I do have to say, though: this Tessemae’s Balsamic Vinaigrette is the best dressing I’ve ever had. I love it so much more than all the other versions out there (and those all have some kind of sugar, ew!), and I will absolutely continue to purchase this in bulk even when I’m done with the program. This isn’t sponsored, I just really love it! It makes it so much easier to make a delicious and easy Whole30 salad recipe.
Do you have any Whole30-approved recipes to share? Please post them in the comments below–you can never have enough compliant recipes!