Simple Shrimp Salad

Creating fresh ideas for salads can be a challenge when you’re preparing lunches for the week. This Shrimp Salad on a bed of arugula brought new life to my meal plan this week. It’s a great make-ahead meal, and it’s Whole30 friendly.
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Simple Shrimp Salad
1 pound shrimp, peeled and tailed removed
3/4 cup diced celery
1 shallot, diced
2 tablespoons chopped, fresh dill
3 tablespoons @primalkitchenfoods Avocado Oil Mayo
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Salt and pepper
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Bring a pot of salted water to boil. Cook shrimp for 5 minutes and drain. Rinse with water to cool. Chop shrimp into small pieces and add to a bowl with celery, shallot and dill.
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In a small bowl, whisk together Avocado Oil Mayo, Dijon mustard and lemon juice. Fold dressing into the shrimp mix and stir to combine. Season with salt and pepper and serve on a bed of arugula.