Every pregnancy experience is different. I didn’t have an easy time with my son Gabe, but it pales in comparison to this go around. I once whined that nothing could be worse than having hyperemesis; I was quickly proved wrong. I’ll leave the full story for another day, but in short form, I suddenly developed a rash with facial swelling at the start of my second trimester. The rash was painful and the swelling was just plain scary. We’re still not sure on the cause of my problems, but in the process of diagnosing me, one of my treating physicians said that I had a non-Celiac wheat allergy. It put my diet into an absolute tailspin. I had been living on wheat based foods since I was diagnosed with hyperemesis. My go-to breakfast was toast and I had an egg sandwich with cheese almost daily to help with my protein intake. I had been craving an almond flavored cupcake from the bakery that made my wedding cake for days, and I was suddenly faced with never eating a regular cupcake ever again. A wheat allergy isn’t the end of the world, but it will forever change your diet. So I have been researching wheat free/gluten free recipes that I could incorporate into meal planning. My husband is also a pescatarian so I’ve also been looking at some pescatarian meal delivery options for him. Luckily, we can both eat this meal. This Shrimp and Avocado Salad is gluten-free, but if you really want to add in a carb, GF corn tortillas or corn tortilla chips are a nice addition (think shrimp and avocado nachos). If you don’t have to follow a GF diet, this would be good on club crackers or even spread on a sandwich.
When we went to Jekyll Island, Georgia, Jeremy brought home boxes of frozen shrimp (I won’t say how many, just that he likes shrimp). We really needed to use what was left before it sat in the freezer any longer. Jeremy had a shrimp boil one night for his family and I used the leftovers to make this shrimp and avocado salad and shrimp tacos (on GF corn tortillas.
The hardest part of having a wheat or gluten allergy isn’t giving up wheat products; you have to be careful that many products weren’t accidentally contaminated with wheat or gluten during the manufacturing process. Unfortunately, that happens frequently. I’ve found that a gluten free diet makes it easier to eat more whole unprocessed food and I don’t have to fret that the processing equipment was used to process wheat/gluten products. The only processed ingredient that I used in this recipe was Miracle Whip which is gluten free (it isn’t certified gluten free, for the record). You could also make your own Miracle Whip style salad dressing if you’re gluten free and the ‘uncertified’ part bothers you.
- 1 lb cooked peeled chopped shrimp
- 1 large avocado diced
- ½ small lime juiced
- 1 cup diced regular or cherry tomatoes
- ¼ cup chopped onion
- 1 teaspoon finely minced garlic
- salt and pepper to taste
- ¼ cup Miracle Whip
- Combine all ingredients except the avocado in a medium bowl. When well combined, gently fold in the avocado so that it isn't mashed.
- Store unused portion covered in the refrigerator.
You could also serve it on a bed of salad greens for another GF serving option.
I hope you’ll try out this recipe for Shrimp and Avocado Salad, and let me know what you think. Do any of my current readers have Celiac disease or a gluten sensitivity? I’d love to hear about some of your favorite GF recipes, please shoot me an email or leave a comment below.