Grilled Shrimp and Avocado Salad with Zucchini and Christophene

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

Grilled Shrimp and Avocado Salad with Zucchini and Christophene

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Avocado Salad with Zucchini and Christophene

Grilled shrimp and sliced christophene tossed with zucchini and fresh spinach in a creamy Greek yogurt lime dressing, topped with buttery avocado.

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NUTRITION

285kcal
Protein
49.9g
Fat
5.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Shrimp, peeled and deveined

1.75 ounces Non-fat Greek Yogurt

1 ounce Avocado, sliced

2.6 ounces Zucchini, sliced

2.8 ounces Christophene, cubed

1 ounce Fresh Spinach

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PREPARATION

  • 1

    Peel and devein the shrimp, then season with salt, pepper, and a pinch of paprika.

  • 2

    Slice the zucchini and christophene into thin half-moons or cubes.

  • 3

    Grill the shrimp and the sliced vegetables over medium-high heat until the shrimp are opaque and the veggies have light char marks.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, a squeeze of lime juice, and chopped cilantro to create a clean dressing.

  • 5

    Place a bed of fresh spinach in a large bowl and top with the grilled shrimp, zucchini, and christophene.

  • 6

    Slice the avocado and place on top, then drizzle with the yogurt dressing before serving.

Grilled Shrimp and Avocado Salad with Zucchini and Christophene

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

Grilled Shrimp and Avocado Salad with Zucchini and Christophene

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Avocado Salad with Zucchini and Christophene

Grilled shrimp and sliced christophene tossed with zucchini and fresh spinach in a creamy Greek yogurt lime dressing, topped with buttery avocado.

NUTRITION

285kcal
Protein
49.9g
Fat
5.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Shrimp, peeled and deveined

1.75 ounces Non-fat Greek Yogurt

1 ounce Avocado, sliced

2.6 ounces Zucchini, sliced

2.8 ounces Christophene, cubed

1 ounce Fresh Spinach

PREPARATION

  • 1

    Peel and devein the shrimp, then season with salt, pepper, and a pinch of paprika.

  • 2

    Slice the zucchini and christophene into thin half-moons or cubes.

  • 3

    Grill the shrimp and the sliced vegetables over medium-high heat until the shrimp are opaque and the veggies have light char marks.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, a squeeze of lime juice, and chopped cilantro to create a clean dressing.

  • 5

    Place a bed of fresh spinach in a large bowl and top with the grilled shrimp, zucchini, and christophene.

  • 6

    Slice the avocado and place on top, then drizzle with the yogurt dressing before serving.