Tony’s Paleo Jambalaya Salad

Ingredients

• 1 lb peeled and deveined shrimp
• 8 oz paleo-friendly andouille-style sausage (beef or turkey-based)
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 4 cups mixed salad greens (romaine, arugula, spinach combo)
• 1 large tomato, diced
• 1 avocado, sliced
• 2 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp Salted Perfection Raleigh Select Blend
• Freshly ground black pepper, to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced sausage and cook until browned, about 4-5 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Toss in diced onion, celery, and bell peppers. Sauté until softened and slightly caramelized, about 5-6 minutes. Add garlic and cook 1 minute more until fragrant.
3. Sprinkle smoked paprika, thyme, oregano, cayenne, Salted Perfection Raleigh Select Blend, and black pepper over veggies. Stir well to coat those flavors, then add shrimp. Cook shrimp until pink and firm, about 3-4 minutes.
4. Return sausage to skillet and toss everything to marry the flavors. Remove from heat and let cool slightly.
5. In a large bowl, combine mixed greens, diced tomato, and sliced avocado. Pour lemon juice over and gently toss to dress.
6. Spoon the jambalaya mixture on top of the dressed greens. Give it a final sprinkle of Salted Perfection Raleigh Select Blend if you want that extra pop.
7. Serve immediately or chill 15 minutes to let the flavors mingle. Remember: a salad this good doesn’t wait around.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!