Name: Grilled Shrimp and Avocado Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Raw Shrimp, peeled and deveined; 1/2 medium Avocado, diced; 1 cup Cucumber, sliced; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Radishes, thinly sliced; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice; Fresh Cilantro, Garlic Powder, and Chili Powder to taste

Grilled Shrimp and Avocado Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Avocado Salad with Crunchy Vegetables

Chili-lime shrimp grilled until charred and tossed with creamy avocado, crisp cucumbers, and radishes in a zesty cilantro-lime vinaigrette.

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NUTRITION

Protein

43.2g

Fat

21.5g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Raw Shrimp, peeled and deveined

1/2 medium Avocado, diced

1 cup Cucumber, sliced

1/2 cup Red Bell Pepper, chopped

1/4 cup Radishes, thinly sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

Fresh Cilantro, Garlic Powder, and Chili Powder to taste

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PREPARATION

1
In a small bowl, toss the shrimp with 0.5 teaspoon of olive oil, garlic powder, chili powder, and a pinch of salt.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and slightly charred.
3
While the shrimp cools slightly, whisk together the remaining olive oil, lime juice, and chopped cilantro in a large mixing bowl.
4
Add the sliced cucumber, bell pepper, and radishes to the bowl and toss with the dressing.
5
Gently fold in the diced avocado to avoid mashing it.
6
Top the vegetable mixture with the grilled shrimp and serve immediately.