Nutritious Shrimp and Avocado Salad

Ingredients

• Serves 4
• 20 medium-large shelled shrimp
• 1 Tablespoon coconut oil
• 2 avocados, peeled, and cut into cubes
• 20 cherry tomatoes
• A sprig or parsley or cilantro chopped fine
• 4-6 cups romaine lettuce, chopped

Dressing

• 2 Tablespoon virgin olive oil or grapeseed oil
• 4 teaspoons lime juice
• 1 small to medium garlic clove, crushed
• 2 teaspoon honey
• salt and pepper to taste

Directions

1. Prepare the salad dressing by mixing together oil, lime juice, crushed garlic, honey, salt and pepper with a fork and set aside.
2. Stir in the chopped cilantro.
3. Clean, de-veined and remove the tails off the shrimp.
4. Arrange the chopped lettuce onto each individual plate.
5. Heat a medium saucepan and add coconut oil. When the oil has melted, add the shrimp and let cook for 2-3 minutes on each side until the meat is no longer translucent. Remove from heat and place onto salad.
6. Add the chopped tomatoes, avocado chunks, and salad dressing.

Nutrition Highlights

1. High protein, high MUFAs, low glycemic index, rich in Vitamin C and Iron
2. Per serving (*includes dressing): 35g Protein, 118g Carbohydrate (33g Fiber),
3. 24g Fat (12g MUFA, 2g PUFA), 786 calories