AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Seafood, Vegetarian, VeggiesDifficultyIntermediateA bright salad with a beautiful blend of complimentary flavors, healthy fats, and protein!
Wash, dry, and chop lettuce. Arrange on 2 plates and set aside.
Remove tails from shrimp and place in strainer to remove excess liquid.
Transfer to mixing bowl and combine with spices. Toss gently to coat evenly.
Heat 1 tbsp. olive oil in a skillet over medium-low heat.
Cook shrimp for 2-3 minutes on one side, flip and cook for 1-2 minutes on the second side. Cover, turn off heat, and let shrimp continue to cook through for a few more minutes.
Slice avocado in half around the pit. On each side, score the flesh to create cubes of avocado. Invert skin to release avocado cubes. Place on top of lettuce.
In a small bowl, combine 2 tbsp. olive oil, juice of 1/2 lemon or lime, salt and pepper. Whisk together until combined.
Arrange cooked shrimp on top of lettuce.
Using a spoon, distribute dressing over salads.
Top with more of the spices that were used to season the shrimp.
Top with microgreens (if using) and serve immediately!
***The olive oil and lemon juice help your body to assimilate and absorb the fat soluble nutrients in the green lettuce, the citrus prevents the avocado from browning, and all ingredients compliment each other for a complete meal!
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
Serving Size 1/2 recipe
Servings 2
- Amount Per Serving
- Calories 342
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 3g15%
- Cholesterol 214mg72%
- Sodium 182mg8%
- Potassium 94mg3%
- Total Carbohydrate 3.3g2%
- Sugars 1.5g
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Wash, dry, and chop lettuce. Arrange on 2 plates and set aside.
Remove tails from shrimp and place in strainer to remove excess liquid.
Transfer to mixing bowl and combine with spices. Toss gently to coat evenly.
Heat 1 tbsp. olive oil in a skillet over medium-low heat.
Cook shrimp for 2-3 minutes on one side, flip and cook for 1-2 minutes on the second side. Cover, turn off heat, and let shrimp continue to cook through for a few more minutes.
Slice avocado in half around the pit. On each side, score the flesh to create cubes of avocado. Invert skin to release avocado cubes. Place on top of lettuce.
In a small bowl, combine 2 tbsp. olive oil, juice of 1/2 lemon or lime, salt and pepper. Whisk together until combined.
Arrange cooked shrimp on top of lettuce.
Using a spoon, distribute dressing over salads.
Top with more of the spices that were used to season the shrimp.
Top with microgreens (if using) and serve immediately!
***The olive oil and lemon juice help your body to assimilate and absorb the fat soluble nutrients in the green lettuce, the citrus prevents the avocado from browning, and all ingredients compliment each other for a complete meal!
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
Thank-you, for the free delicious recipes, I need to loose 50pounds but cannot afford to purchase the Optivia plan.
I’m glad you are enjoying the recipes, Ana!
Can you advise the calories for this dish?
Hi Barbara, I just updated all of the nutrition information for this recipe. Thank you for reaching out, I hope this helps!