The original recipe called for the dressing to be a Creamy Dill Dressing, but I’m not a super big fan of dill so used mint instead. Other than that, I pretty much kept the recipe the same. I would recommend including some sort of carb along with the salad, since I don’t feel like I was fully fed at lunch. This salad, as much as I love shrimp, got old fast. So one day for lunch I loaded a whole wheat pita with the salad, and I was very proud of that decision. Not pictured: avocado that I ate another day.