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

A vibrant and refreshing dish featuring succulent shrimp, creamy avocado, and a hard-boiled egg layered over crisp mixed salad greens and juicy cherry tomatoes, all lightly dressed with extra virgin olive oil and a burst of lemon juice. This balanced meal is both zesty and satisfying, perfect for a light yet protein-rich lunch or dinner.

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NUTRITION

411kcal
Protein
33.8g
Fat
26.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1/2 medium Avocado

1 Hard-Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if not pre-prepared, then season lightly with salt and pepper.

  • 2

    Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque, then drain and let cool.

  • 3

    Meanwhile, hard-boil the egg by placing it in a saucepan, covering with water, and simmering for about 9-10 minutes. Once cooked, cool in an ice bath and peel.

  • 4

    In a large bowl, combine the mixed salad greens and cherry tomatoes.

  • 5

    Slice the avocado and hard-boiled egg into bite-sized pieces.

  • 6

    Add the cooled shrimp, avocado slices, and egg to the salad mix.

  • 7

    Drizzle with extra virgin olive oil and lemon juice, then gently toss to combine all ingredients evenly.

  • 8

    Season with additional salt and pepper as desired, and serve immediately for a fresh, zesty 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

A vibrant and refreshing dish featuring succulent shrimp, creamy avocado, and a hard-boiled egg layered over crisp mixed salad greens and juicy cherry tomatoes, all lightly dressed with extra virgin olive oil and a burst of lemon juice. This balanced meal is both zesty and satisfying, perfect for a light yet protein-rich lunch or dinner.

NUTRITION

411kcal
Protein
33.8g
Fat
26.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1/2 medium Avocado

1 Hard-Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if not pre-prepared, then season lightly with salt and pepper.

  • 2

    Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque, then drain and let cool.

  • 3

    Meanwhile, hard-boil the egg by placing it in a saucepan, covering with water, and simmering for about 9-10 minutes. Once cooked, cool in an ice bath and peel.

  • 4

    In a large bowl, combine the mixed salad greens and cherry tomatoes.

  • 5

    Slice the avocado and hard-boiled egg into bite-sized pieces.

  • 6

    Add the cooled shrimp, avocado slices, and egg to the salad mix.

  • 7

    Drizzle with extra virgin olive oil and lemon juice, then gently toss to combine all ingredients evenly.

  • 8

    Season with additional salt and pepper as desired, and serve immediately for a fresh, zesty meal.