Greek Island Sunrise: Paleo Mediterranean Dinner

Allergens

Shellfish (shrimp and mussels)

Ingredients

• 4 oz wild
• caught shrimp, peeled and deveined
• 1 lb fresh mussels, scrubbed and bearded
• 1 large avocado, sliced
• 2 cups mixed baby greens
• 1 small cucumber, sliced into rounds
• 4 cherry tomatoes, halved
• 2 tbsp Kalamata olives, pitted
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat 1 cup of water over medium heat. Add the shrimp and cook until pink and opaque, about 3 minutes per side. Remove from heat and set aside.
2. In the same pot, add the mussels, cover, and steam until they open, about 5 minutes. Discard any unopened mussels.
3. In a large salad bowl, combine the baby greens, cucumber, cherry tomatoes, olives, avocado, lemon zest, lemon juice, garlic, dill, parsley, salt, and pepper. Drizzle with olive oil and toss to combine.
4. Place the steamed mussels and cooked shrimp on top of the salad. Serve immediately.

Chef’s Insight

To enhance the flavors even further, try marinating the shrimp in lemon juice and garlic before cooking.

Notes

This dish is perfect for a light summer dinner or a refreshing lunch.