Fresh Zesty Shrimp and Avocado

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

Fresh Zesty Shrimp and Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Zesty Shrimp and Avocado

Enjoy a light and refreshing medley of succulent shrimp tossed with creamy avocado, juicy cherry tomatoes, and crisp mixed greens, all brightened by a burst of lemon and a hint of garlic. This dish perfectly balances protein with healthy fats for a satisfying meal.

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NUTRITION

403kcal
Protein
45.1g
Fat
20.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

1 half Avocado (100g)

1 cup Cherry Tomatoes (100g)

2 cups Mixed Greens (50g total)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    If using frozen shrimp, thaw them properly under cold water and pat dry. Peel and devein if necessary.

  • 2

    In a medium mixing bowl, toss the shrimp with a pinch of salt, freshly ground pepper, and the minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, cook the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 4

    While the shrimp are cooking, cut the half avocado into cubes and halve the cherry tomatoes. Place these in a serving bowl along with mixed greens.

  • 5

    Squeeze the lemon juice over the avocado, tomatoes, and greens. Gently toss to combine.

  • 6

    Once the shrimp are done, let them cool slightly before adding them to the salad.

  • 7

    Toss everything together and adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy your fresh, zesty, protein-packed meal.

Fresh Zesty Shrimp and Avocado

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

Fresh Zesty Shrimp and Avocado

YOUR SOLIN GENERATED RECIPE

Fresh Zesty Shrimp and Avocado

Enjoy a light and refreshing medley of succulent shrimp tossed with creamy avocado, juicy cherry tomatoes, and crisp mixed greens, all brightened by a burst of lemon and a hint of garlic. This dish perfectly balances protein with healthy fats for a satisfying meal.

NUTRITION

403kcal
Protein
45.1g
Fat
20.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

1 half Avocado (100g)

1 cup Cherry Tomatoes (100g)

2 cups Mixed Greens (50g total)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    If using frozen shrimp, thaw them properly under cold water and pat dry. Peel and devein if necessary.

  • 2

    In a medium mixing bowl, toss the shrimp with a pinch of salt, freshly ground pepper, and the minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, cook the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 4

    While the shrimp are cooking, cut the half avocado into cubes and halve the cherry tomatoes. Place these in a serving bowl along with mixed greens.

  • 5

    Squeeze the lemon juice over the avocado, tomatoes, and greens. Gently toss to combine.

  • 6

    Once the shrimp are done, let them cool slightly before adding them to the salad.

  • 7

    Toss everything together and adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately and enjoy your fresh, zesty, protein-packed meal.