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27.07.2014
I am currently out of the country traveling in Thailand, and won't be posting as frequently or replying to comments as quickly while I'm gone. You can make this Easy Paleo Shrimp and Avocado Salad in minutes, and this delicious salad is also low-carb and gluten-free! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
I like to grab all of the ingredients at once and put it on my counter, I noticed Jaime Oliver and Rachel Ray do this a lot.
I grabbed the shrimp and feta from the freezer, and ran the shrimp under hot water in a strainer. I grabbed a handful or organic arugula (pre-washed) from the store, sliced up the peach added that on top of the arugula, and then then added the feta.
While that was all sitting a bowl, I grabbed the shrimp, threw them in a pan with a little coconut oil. DressingMix together olive oil, apple cider vinegar, fresh minced garlic, honey, dijon mustard, salt and pepper in a bowl or shake it in a jar. When it's too hot to cook, grab your Spiralizer and make this Shrimp and Cucumber Noodle Salad with Thai Flavors. It's the first day of a brand new month, which usually means I'll be sharing one of my round-up of 25 Deliciously Healthy Low-Carb Recipes from the previous month. Plus in Utah it's hot, hot, hot, with temperatures still hovering around 100F for five days straight now, and that kind of weather can really make you appreciate a cooling dish like this Shrimp and Cucumber Noodle Salad with Thai Flavors.


Everything about this cucumber noodle salad is perfect for hot simmer weather, including the cool cucumber noodles made with the Spiralizer, the icy-cold thawed shrimp, and the fact that no cooking is involved. Cut basil into thin strips (I used my herb scissors), wash basil, and spin dry in a salad spinner or dry with paper towels.
I used two of my favorite Asian ingredients in the dressing, Chili Garlic Sauce and Red Boat Fish Sauce. Whisk together lime juice, chili garlic sauce, fish sauce, sweetener of your choice, and salt to make the dressing with the sour-sweet-spicy-salty flavors that makes Thai food so good. Trim ends off one large European cucumber or two smaller ones and cut a slice halfway through the cucumber (so you get short noodles instead of one long one.
Once you've made the cucumber noodles, lay a paper towel out on the counter, spread out the noodles in a thin layer, and press another paper towel down on top of them to absorb as much of the liquid as you can. Thaw cooked shrimp overnight in the fridge if frozen; then drain well in a colander placed in the sink. Put a couple of sheets of paper towel on the counter and spread the cucumber noodles out in a thin layer; then lay more towels on top of the noodles and press down until most of the liquid from the cucumbers is absorbed by the towels. This salad would be suitable for any phase of the South Beach Diet or most other low-carb diet plans, especially if you use an approved sweetener like the Stevia Granulated Sweetener I recommend. If you want to see what I'm doing on my travels, you can follow me on Instagram where I'll be sharing my adventures from the trip. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text.


So I threw together this Easy, 5 Minute, Low-Carb Shrimp & Peach Salad with feta cheese and arugula.
Add those to ingredients and the container of arugula to a large salad bowl.Heat pan on medium heat. I write about health, I manage and I help other businesses grow by overseeing their marketing.
This salad is really delicious, and it's also low-carb, gluten-free, and South Beach Diet friendly. But I'm pretty sure most people aren't thinking about low-carb menu planning on the week of July 4th, so we'll get back to that after the holiday!
I actually made this salad last fall as a spin-off from my Cucumber Ribbon Salad with Peppers, Radishes, and Thai Flavors), but decided to save it to post when the weather was really hot, and that time is here!
Even if you use a more authentic Thai sweetener like coconut sugar or brown sugar, this is still a pretty low-carb dish.
Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
I like to make extra everything and package it away like a little squirrel, in the freezer, to add to other dishes in a pinch. The 4Hour BODY Diet by Tim Ferriss says eat the same thing over and over again, but I just can’t!



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