NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

0.5 cup Cucumber

0.5 cup Roma tomato

0.25 cup Red onion

1 tbsp Jalapeño

0.25 cup Cilantro

0.25 cup Lime juice

2 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a pot of water to a boil and blanch the peeled shrimp for 2 minutes until they are pink and opaque.

• 2

  Immediately transfer the shrimp to an ice bath to stop the cooking process, then drain and chop them into bite-sized pieces.

• 3

  In a large glass bowl, whisk together the lime juice, lemon juice, olive oil, sea salt, and black pepper to create the marinade.

• 4

  Add the chopped shrimp to the marinade and refrigerate for 15 minutes to allow the flavors to meld.

• 5

  While the shrimp marinates, dice the cucumber, tomato, and red onion, and finely mince the jalapeño and cilantro.

• 6

  Fold the diced vegetables and cilantro into the shrimp mixture until well combined.

• 7

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

• 8

  Serve chilled in a bowl or over a bed of fresh leafy greens for a clean, nutrient-dense meal.