Name: Lemon-Herb Shrimp and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz wild-caught shrimp; 2 cups baby arugula; 1 cup English cucumber; 0.5 cup cherry tomatoes; 0.25 whole avocado; 2 tbsp fresh lemon juice; 1 tsp extra virgin olive oil; 1 clove garlic; 1 tbsp fresh dill; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shrimp and Avocado Salad

Chilled shrimp tossed in a zesty lemon-herb dressing served over crisp greens with creamy avocado and refreshing cucumber.

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NUTRITION

Protein

48.7g

Fat

14.4g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

8 oz wild-caught shrimp

2 cups baby arugula

1 cup English cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

2 tbsp fresh lemon juice

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of water to a boil and poach the shrimp for 2-3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.
2
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, sea salt, and black pepper to create a bright vinaigrette.
3
In a large mixing bowl, combine the chilled shrimp with the fresh dill and parsley, tossing with half of the prepared dressing.
4
Layer the baby arugula, diced English cucumber, and halved cherry tomatoes in a serving bowl.
5
Top the salad with the herb-coated shrimp and the sliced avocado.
6
Drizzle the remaining dressing over the top and serve immediately.