• Heat a skillet, add 1 tbsp of coconut oil. Once it's heated, add shrimp. They cook quickly, so make sure you stir them constantly and not over cook. Once the shrimp begin to turn orange, add the salt, pepper, and crushed red pepper flakes, and the juice of 1 lemon or lime, and keep stirring them. When they all look orange in color remove them from the heat immediately and put them in a bowl so they can cool off.
• Start your salad base of arugula or spinach in a big salad bowl. Add in the cucumber, purple onion, avocado, and micro greens. Once the shrimp is cool add them to your salad.
• FOR THE DRESSING:
• Whisk together the juice of 1 lemon, salt, and olive oil, or, you can just add all the ingredients on top of your salad once it's put together.
• Toss your salad, grab your fork and enjoy! Make sure you sit, take your time to eat and chew your bites slowly, thoroughly, and mindfully. This will help your senses taste and enjoy the flavors while making you feel satiated at the end of your meal! Let me know if you try the salad! I want to see your creations! Tag me on Instagram @karlaperez_sweatygirl or Facebook @sweatygirlkp

FUN FACT:

• Did you know arugula is a member of the Brassica, or Cruciferous family? The classification includes mostly cruciferous vegetables, such as kale, cauliflower, and broccoli. These veggies are high in cancer fighting compounds called glucosinolates. This is why arugula is high on my list of foods to intake because of its cancer fighting agents!