Summer Recipe Series: Avocado & Shrimp Chopped Salad
Phew, it has been a hot week in Wyoming with temperatures hitting the high 90’s! This is my first summer being pregnant, and I have to say, the heat certainly hits differently!
The hotter it gets, the less time I find myself wanting to spend in the kitchen. That’s where our Shrimp and Avocado Chopped Salad comes in! If you’re looking for a quick, easy and healthy summer staple, this is it! Packed with protein, healthy fats & fiber, it’s a great blood sugar, digestion & hormone friendly recipe! The best part…it can be prepared in just 15 minutes, and if you’re looking to keep things completely heat-free, you can easily swap precooked shrimp instead of raw!
Fiber for a Healthy Gut
Each serving of this salad contains a whopping 8 grams of fiber! Fiber is essential for maintaining a healthy gut as it promotes regular bowel movements, helps prevent constipation, and feeds the beneficial bacteria in your intestines. As a daily goal, I encourage client to aim for 30+ grams a fiber a day!
Shrimp & Avocado Chopped Salad
Serves: 2
Cook/Prep Time: 15 minutes
Ingredients:
1 tsp Extra Virgin Olive Oil
8 ozs (1/2 lb) Shrimp (peeled, deveined)
Sea Salt & Black Pepper (to taste)
1 tsp Smoked Paprika
1 cup Cherry Tomatoes (quartered)
1 Avocado (medium, chopped)
2 stalksGreen Onion (sliced)
1/2 Lime (juiced)
Instructions:
Heat the oil in a pan over medium-high heat.
Season the shrimp all over with salt and paprika.
Add the shrimp to the pan and cook for about two minutes per side or until cooked through. Remove from the pan and set aside.
In a bowl, add the tomatoes, avocado, and green onions. Add the lime juice, salt, and pepper. Toss to combine.
Divide the salad evenly between plates and top with the shrimp. Enjoy!
Best enjoyed fresh. Refrigerate in an airtight container for up to two days!
Nutrition Facts
Calories: 300 calories
Carbohydrates: 14 grams
Fiber: 8 grams
Fat: 18 grams
Protein: 26 grams
