NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 whole avocado

0.5 cup cucumber

0.5 cup roma tomato

0.25 cup red onion

0.25 cup cilantro

3 tbsp lime juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp jalapeño

PREPARATION

• 1

  Bring a pot of water to a boil and blanch the shrimp for 2 minutes until pink and opaque, then immediately transfer to an ice bath.

• 2

  Once cooled, peel and devein the shrimp, then chop into bite-sized half-inch pieces.

• 3

  In a large glass bowl, whisk together the lime juice, extra virgin olive oil, sea salt, black pepper, and garlic powder.

• 4

  Add the chopped shrimp to the lime mixture, tossing well to ensure every piece is coated, and let marinate in the refrigerator for 15 minutes.

• 5

  Finely dice the cucumber, roma tomato, red onion, and jalapeño, and chop the fresh cilantro.

• 6

  Remove the shrimp from the fridge and fold in the diced vegetables and cilantro.

• 7

  Just before serving, gently fold in the diced avocado to maintain its creamy texture and prevent mashing.

• 8

  Serve chilled in a bowl or over a bed of mixed greens.