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Shrimp and Avocado Salad

Shrimp and avocado served with mixed vegetables in a lemon vinaigrette.

Benefits

Loaded with vitamins and minerals such as vitamin A, C, and B12, which are crucial for energy metabolism, nerve function, and immune function.

Good source of omega 3 which has been proven to improve heart health and reduce the risk of cardiovascular disease.

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Cals

366

cals

Protein

31

g

Carbs

11

g

Fats

22

g

Ingredients

Metric

Imperial

serving (s)

Conversion Chart

150

g

shrimp, peeled and deveined

100

g

avocado, diced

50

g

cherry tomatoes, halved

0.5

cucumber, diced

0.5

small red onion, thinly sliced

100

g

mixed salad greens (lettuce, spinach, arugula, etc.)

1

tsp

olive oil

15

mL

lemon juice

0.5

tsp

paprika

0.5

tsp

oregano (half for shrimp, half for dressing)

0.25

tsp

chilli powder

Instructions

_{Step 1/3}

Cook Shrimp

Heat a small amount of oil in a skillet over medium-high heat. Add the shrimp with paprika, oregano, chili powder, salt, and pepper and cook for about 2-3 minutes per side, or until they turn pink and are cooked through. Set aside to cool for a bit.

_{Step 2/3}

Combine Ingredients

In a bowl, combine shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and mixed salad greens. Mix together olive oil, lemon juice, and oregano and drizzle the dressing over the salad.

_{Step 3/3}

Season and Serve

Season with salt and pepper, then gently toss all ingredients until well combined. Garnish with fresh cilantro or parsley if desired, then serve immediately.