Citrus Slaw Salad w/ Shrimp

As the weather gets a little warmer I find myself moving away from my tried-and-true soup recipes in favor of cooler, crunchier meals. This one fits the bill and is a great option for those of you who celebrate Lent (i.e. Meat-free Fridays). If shrimp isn’t your thang, crab meat would be fantastic in this dish!

Serves 4-6; Approximately 340 calories per serving for 4 people.

1 bag cabbage slaw mix
1 small red onion, chopped
2 TBSP fresh cilantro, chopped
1/2 cup chopped celery
1 pound cooked shrimp, sliced into bite sized pieces
Sea Salt
Freshly ground black pepper
1/2 cup toasted walnuts

Dressing Ingredients
1/2 cup orange juice
2 TBSP lime juice
2 TBSP apple cider vinegar
1/8 cup olive oil
1 tsp dijon mustard
2 tsp honey

Combine all salad ingredients in a large bowl. In a jar with a tight fitting lid, shake the dressing ingredients until well combined. Pour over salad and toss to coat.