Chili Lime Shrimp and Avocado Salad
A refreshing and high-protein salad featuring chili lime shrimp, creamy avocado, and crisp mixed greens, perfect for a light yet satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
34g protein
28g carbs
19g fat
Ingredients
For 4 servings
- 600 g shrimp
- 2 tbsp olive oil
- 1 lime
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 200 g mixed salad greens
- 0.5 red onion
- 200 g cherry tomatoes
- 2 avocado
- 1 red bell pepper
- 400 g canned black beans
- 0.5 cup cilantro
Instructions
- 1
Rinse and drain the canned black beans.
- 2
Peel and devein the shrimp if necessary, then pat dry with paper towels.
- 3
In a large bowl, whisk together olive oil, juice of the lime, chili powder, salt, and black pepper.
- 4
Add the shrimp to the marinade and toss until evenly coated.
- 5
Heat a non-stick skillet over medium-high heat and add the shrimp in a single layer. Cook for 2-3 minutes on each side until pink and opaque.
- 6
While the shrimp is cooking, slice the red onion thinly, halve the cherry tomatoes, and dice the red bell pepper.
- 7
Cut the avocados in half, remove the pits, and scoop the flesh into bite-sized chunks.
- 8
In a large salad bowl, combine the mixed salad greens, black beans, red onion, cherry tomatoes, red bell pepper, and avocado.
- 9
Add the cooked shrimp and gently toss the salad to combine all ingredients.
- 10
Garnish with chopped cilantro and serve immediately.
Cook it this week.
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