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Shrimp and Avocado Salad

Whether you’re on a diet, using weight loss products or training for a marathon, this recipe is an excellent way to fill up while getting the lean protein you need in your diet for building lean muscle mass and increasing your calorie burn. This recipe is tangy and refreshing, making it the perfect summer meal, whether it’s served for lunch or dinner.

Shrimp are loaded with protein to help fill you up, as well as essential nutrients including omega 3 fatty acids, zinc and vitamins B3 and D. Shrimp also contain iodine, which helps the thyroid gland function properly, and the carotenoid astaxanthin, a powerful antioxidant that protects the skin from premature aging.

Avocados are also an excellent source of fiber—a medium-sized avocado contains 6 to 7 grams, which also helps fill you up and promotes healthy digestion. Avocados are excellent sources of mono- and polyunsaturated fats that can help decrease blood cholesterol levels and reduce the risk of cardiovascular disease. In addition, avocados boast high contents of the carotenoids lutein and zeaxanthin, which promote healthy eyesight and help reduce the risk of cataracts and age-related macular degeneration.  

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Ingredients
1/2 lb cooked shrimp, tails removed
2 Haas avocados
1 cucumber, diced
1 tomato, diced
4 cups romaine or baby greens

For the marinade
3 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1 bunch cilantro, diced
Himalayan sea salt and Freshly ground pepper to taste

Combine all the marinade ingredients together. Pour the marinade over the shrimp and toss well. Put in a sealable container and refrigerate anywhere from between two to six hours.

Wash and dry the romaine or baby greens and divide onto plates. Slice the avocado and place evenly on plates. Add tomatoes and cucumber slices and top with the marinated shrimp. Serve chilled.

Makes four servings. 

images: unhealthynomore.com 

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