Shrimp and Avocado Salad Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp and Avocado Salad Cups

YOUR SOLIN GENERATED RECIPE

Shrimp and Avocado Salad Cups

Enjoy refreshing shrimp and avocado salad cups that combine tender shrimp, creamy avocado, sweet cherry tomatoes, and crisp romaine lettuce, lightly dressed with olive oil and lemon juice for an irresistible, light snack.

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NUTRITION

254kcal
Protein
26.5g
Fat
13.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cooked Shrimp

1/4 medium Avocado

1/2 cup halved Cherry Tomatoes

2 Romaine Lettuce Leaves

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the diced avocado and halved cherry tomatoes.

  • 2

    Drizzle with extra virgin olive oil and lemon juice, then season with salt and pepper.

  • 3

    Add the cooked shrimp and gently toss to combine, ensuring the flavors meld together.

  • 4

    Separate the romaine lettuce leaves to form cups and spoon the shrimp and avocado salad mixture into each leaf.

  • 5

    Serve immediately for a refreshing and light afternoon snack.

Shrimp and Avocado Salad Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Shrimp and Avocado Salad Cups

YOUR SOLIN GENERATED RECIPE

Shrimp and Avocado Salad Cups

Enjoy refreshing shrimp and avocado salad cups that combine tender shrimp, creamy avocado, sweet cherry tomatoes, and crisp romaine lettuce, lightly dressed with olive oil and lemon juice for an irresistible, light snack.

NUTRITION

254kcal
Protein
26.5g
Fat
13.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cooked Shrimp

1/4 medium Avocado

1/2 cup halved Cherry Tomatoes

2 Romaine Lettuce Leaves

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the diced avocado and halved cherry tomatoes.

  • 2

    Drizzle with extra virgin olive oil and lemon juice, then season with salt and pepper.

  • 3

    Add the cooked shrimp and gently toss to combine, ensuring the flavors meld together.

  • 4

    Separate the romaine lettuce leaves to form cups and spoon the shrimp and avocado salad mixture into each leaf.

  • 5

    Serve immediately for a refreshing and light afternoon snack.