Shrimp and Avocado Salad

 Shrimp and Avocado Salad

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined

• 2 ripe avocados, diced

• 4 cups mixed greens (spinach, arugula, etc.)

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 1/4 cup cilantro, chopped

• 1 lime, juiced

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

Kitchen Tools Needed:

• Large bowl

• Skillet

• Small bowl

• Whisk

• Serving plates

Instructions:

• In a large bowl, combine the shrimp, garlic powder, salt, and pepper. Toss to coat the shrimp evenly.

• Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and let cool slightly.

• In a separate bowl, combine the diced avocados, mixed greens, cherry tomatoes, red onion, and cilantro.

• In a small bowl, whisk together the lime juice and remaining tablespoon of olive oil. Pour over the salad and toss gently to combine.

• Add the cooked shrimp on top of the salad and serve immediately.

Macros:

• Total Calories: 600

• Carbs: 20g

• Proteins: 50g

• Fats: 20g