MediterraneanGluten-freeDairy-freeLunchIodine
Shrimp and Avocado Salad with Lemon
Cooked shrimp tossed with avocado and greens in a lemon-olive-oil dressing.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 5oz (140g)shrimp, peeled
- 3cups (90g)mixed greens
- 1/2(75g)avocado, sliced
- 2tbsp (28g)extra-virgin olive oil
- 1/2(20g)lemon, juiced
- 1clove (3g)garlic, minced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat 1 tsp of the olive oil in a skillet over medium-high heat. Add the shrimp and garlic, season with salt and pepper, and cook 3-4 minutes until pink. Cool slightly.
- 02
Whisk the remaining oil with the lemon juice.
- 03
Toss the greens and avocado with the dressing; top with the shrimp.
Nutrition (per serving)
- Calories
- 460kcal
- Protein
- 28g
- Carbs
- 10g
- Fat
- 32g
- Fiber
- 6g
- Selenium
- 42mcg
- Zinc
- 2mg
- Iron
- 1.8mg
- B12
- 1.6mcg
- Iodine
- 60mcg
- Sodium
- 530mg
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