2 Serves
25 Mins
In a small bowl, whisk together the salad dressing ingredients until well combined. Set aside to allow flavors to meld.
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Vitamin E
5 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
95 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Prepare the salad base by placing the greens and vegetables in a large mixing bowl, omitting the avocado for now.
Heat olive oil in a frying pan over medium-high heat until shimmering. Add the shrimp, minced garlic, and red pepper flakes. Sauté for 1-2 minutes per side until the shrimp are opaque and cooked through.
Deglaze the pan by squeezing fresh lime juice over the shrimp, allowing it to bubble and reduce slightly. Season with salt and pepper, then remove from heat.
Dice the avocado. Toss the salad base with the dressing and half of the avocado. Top with the cooked shrimp, remaining avocado, and drizzle the pan juices over the salad to serve.
59
g7
g30
g
