Shrimp and avocado salad
This incredibly satiating salad is packed with healthy fats and lean protein. Shrimp and avocado salad is perfect as a light main course for either dinner or lunch.
- 160 g shrimp raw and peeled
- 1 garlic clove minced
- 1 lemon
- 10 cherry tomatoes
- 1 avocado ripe
- handful watercress
- handful rocket US: arugula
- 1 teaspoon olive oil
Cook the shrimp: Add oil to a frying pan, and saute minced garlic for 1 minute before adding raw, peeled shrimp. Squeeze the juice from half a lemon over the top, and leave the shrimp to fry. Shrimp cooks in about 3 minutes. You will know that it’s ready to eat when the shrimp starts curling into a C shape.
Slice the avocado: Half an avocado, remove the stone, then slice or dice the avocado thinly.
Assemble the salad: Add your leafy greens to a salad bowl or a plate. Top it with cooked lemon garlic shrimp, sliced avocado and halved tomatoes. Drizzle juice from half a lemon on top, or serve the salad with lemon wedges on the sides.
You can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that avocado tends to become discoloured quickly, so I would recommend serving the salad immediately.
If using frozen shrimp, make sure to thaw it carefully in the fridge overnight before cooking.
Calories: 294kcal | Carbohydrates: 18g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 639mg | Potassium: 811mg | Fiber: 9g | Sugar: 4g | Vitamin A: 562IU | Vitamin C: 62mg | Calcium: 151mg | Iron: 3mg