🥗 Enjoy this candida-friendly shrimp salad with green beans, crunchy pecans, and fresh herbs. Light, healthy, and perfect for an anti-candida diet.

Looking for a light, refreshing, and Candida-friendly meal? This shrimp and green bean salad is packed with protein, fiber, and healthy fats. With fresh herbs and crunchy pecans, it’s nourishing, flavorful, and perfect for lunch or dinner.

Ingredients

• Fresh green beans (washed, trimmed, boiled with salt)

• Fresh shrimp (preferably organic, wild-caught)

• Avocado oil for frying

• Fresh salad greens, cucumber, dill

• Salt and spices: basil, curry, oregano, black pepper (to taste)

• Optional: pecans glazed with stevia (see my free Candida-friendly desserts eBook)

• Fresh basil leaves for garnish

Instructions

1. Prepare the green beans: wash, trim the ends, and boil them in salted water until tender. Set aside.

2. Cook the shrimp: peel them and place in a heated pan with avocado oil. Season with salt, curry, black pepper, basil, and oregano (or your own favorite spices). Cook until the shrimp turn pink and aromatic.

3. Prepare the salad base: chop fresh lettuce, cucumber, and dill. Lightly season with salt if desired.

4. Assemble the salad: combine the boiled green beans, cooked shrimp, and salad mix. Taste and adjust seasoning with extra herbs or salt if needed.

5. Serve: plate the salad, garnish with fresh basil leaves, and optionally top with stevia-glazed pecans for sweetness and crunch.

Tips

• No need for fixed measurements – add as many beans, shrimp, or veggies as you like.

• Always choose organic, clean products to avoid antibiotics, pesticides, or harmful additives.

• The optional pecans add a sweet and crunchy contrast that elevates the dish.