NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 whole Avocado

2 cup Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Garlic

1 tsp Ghee

PREPARATION

• 1

  Pat the shrimp dry with a paper towel to ensure a proper sear in the pan.

• 2

  Heat the ghee in a large skillet over medium-high heat and add the minced garlic, stirring for 30 seconds until fragrant.

• 3

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they are pink and opaque.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, sea salt, and black pepper to create the dressing.

• 5

  Place the mixed greens, diced cucumber, and halved cherry tomatoes in a large serving bowl.

• 6

  Slice the avocado into bite-sized pieces and add them to the salad base along with the warm sautéed shrimp.

• 7

  Drizzle the prepared lemon-herb vinaigrette over the salad and toss gently to coat all ingredients.

• 8

  Garnish the salad with freshly chopped parsley and serve immediately while the shrimp is still warm.