NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 tbsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Cucumber

0.25 whole Avocado

2 tbsp Red onion

1 tbsp Lime juice

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels to ensure a good sear. In a small bowl, toss the shrimp with chili powder, cumin, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer and sauté for 2-3 minutes per side until pink, opaque, and slightly charred.

• 3

  While the shrimp cooks, prepare the salad by thinly slicing the cucumber into half-moons and dicing the avocado into small cubes. Finely mince the red onion.

• 4

  In a small jar or bowl, whisk together the lime juice, extra virgin olive oil, and chopped fresh cilantro to create the dressing.

• 5

  Combine the cucumber, avocado, and red onion in a large mixing bowl. Drizzle with the lime dressing and toss gently to combine without mashing the avocado.

• 6

  Plate the refreshing cucumber salad and top with the warm chili-lime shrimp. Serve immediately while the shrimp is hot and the vegetables are crisp.