Here we are in mid-January already and my little 2013 renewal project is in full swing. One of the things I most want to concentrate on this year is getting back to basics. When it comes to food, the “basics” are removing as much processed food as I can from my diet. I’m trying to make every snack, meal, and drink benefit my body in some way. The more “whole” or “from the earth” a food is, the more nutritional benefits it has.

This recipe was a product of my wanting a quick, vitamin-dense lunch that I could make early in the week and pack in a hurry. I had most of the ingredients on hand already, but shopped for a couple of additions. This is the result. Aside from the nutrition at the end of the recipe (including over 5 grams of monounsaturated “healthy” fat), this dish is loaded in potassium, B vitamins, iron and selenium. Selenium is one of those minerals you don’t hear much about, but it helps bolster your immune system and can help raise your good cholesterol for a healthier heart.

SHRIMP AVOCADO SALAD
1 tomato, chopped
1 avocado, chopped
½ cup dry barley
3 Tbsp Light Raspberry & Walnut salad dressing (or other light oil-based dressing
8 oz shrimp, cooked

Cook barley according to package instructions. Toss together tomato, avocado, shrimp, and cooked barley. Chill. Mix in 1 Tbsp dressing (per serving) just before eating. 3 servings.

Nutrition (per serving)
calories – 319
saturated fat – 1.4 g
monounsaturated fat – 5.2 g
sodium – 236 mg
fiber – 7.3 g
protein – 21 g