Paleo Olivier Salad with Shrimp

Ingredients

• 1 lb Cooked shrimp, peeled and deveined
• 2 medium Sweet potatoes, cooked and diced
• 2 medium Carrots, cooked and diced
• 1 cup Green peas, frozen
• 1/2 cup Dill pickles, diced
• 1/4 cup Red onion, finely chopped
• 2 medium Avocado, ripe
• 2 tbsp Lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a large mixing bowl, combine the 1 lb of cooked shrimp (peeled and deveined), the 2 medium sweet potatoes (cooked and diced into 1/2-inch pieces), the 2 medium carrots (cooked and diced into 1/2-inch pieces), the 1 cup of frozen green peas, the 1/2 cup of dill pickles (diced into 1/4-inch pieces), and the 1/4 cup of finely chopped red onion (diced into 1/8-inch pieces).
2. 2In a blender or food processor, combine the 2 ripe avocados, the 2 tablespoons of lemon juice, the 1 tablespoon of Dijon mustard, the 1 tablespoon of olive oil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Blend these ingredients until the mixture is completely smooth and creamy, with no visible lumps of avocado.
3. 3Pour the smooth avocado dressing over the combined ingredients in the large mixing bowl. Gently mix all the ingredients together with a spatula or large spoon until they are evenly coated with the dressing.
4. 4Cover the bowl tightly with plastic wrap or a lid. Place the covered bowl in the refrigerator to chill for at least 30 minutes; this allows the flavors to meld together and the salad to become pleasantly cold.
5. 5Serve the Paleo Olivier Salad with Shrimp cold.

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