Name: Grilled Shrimp and Mixed Vegetable Salad with Cucumber and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Shrimp; 1 cup Baby Spinach; 0.5 cup Mixed Bell Peppers and Onions; 0.5 cup Cucumber; 0.5 cup Cherry Tomatoes; 40g Avocado; 1 tbsp Extra Virgin Olive Oil

Grilled Shrimp and Mixed Vegetable Salad with Cucumber and Tomato

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Mixed Vegetable Salad with Cucumber and Tomato

Grilled shrimp and colorful mixed vegetables tossed with fresh spinach and lemon, finished with creamy avocado and crisp cucumber.

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NUTRITION

Protein

41.9g

Fat

21.9g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Shrimp

1 cup Baby Spinach

0.5 cup Mixed Bell Peppers and Onions

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

40g Avocado

1 tbsp Extra Virgin Olive Oil

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PREPARATION

1
Pat the shrimp dry and season with a pinch of sea salt and black pepper.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of the olive oil.
3
Grill the shrimp for 2-3 minutes per side until pink and opaque, then set aside.
4
Quickly sear the mixed bell peppers and onions in the same pan for 2 minutes until just tender.
5
In a large bowl, create a base with the fresh baby spinach.
6
Add the grilled shrimp, sautéed peppers and onions, sliced cucumber, and halved cherry tomatoes to the bowl.
7
Drizzle with the remaining extra virgin olive oil and a squeeze of fresh lemon juice if desired.
8
Top the salad with sliced avocado and toss gently to combine before serving.