Recipe of the Week
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Here is a new recipe I stumbled across this week, so I tried it out and gave it the Lee Stamp of Approval! I made some tweaks to it by adding some quinoa and a dash of paprika on the top but otherwise stayed the same.
Avocado is nutrient dense with monounsaturated fats and over 20 vitamins and minerals that help curb appetite and provide the nutrients you need. Shrimp and quinoa add quality protein while the vegetables add color and keep the meal low glycemic and low carb. it out!
Posted by Strong-Athlete.com
Avocado Shrimp Salad
Ingredients
- 1 Ripe Avocado
- 1 Cup of Baby Shrimp
- ¼ Cup of Cherry Tomatoes
- ¼ Cup of Yellow Zucchini
- ¼ Cup of Cucumber
- ¼ Cup of Red Peppers
- ½ Cup Green Onions
- 1 small Jalapeño Pepper
- 1-2 tbsp of Rice Wine Vinegar
- 1 tbsp Olive Oil
- A little drizzle of honey
Directions
Cut avocado into two and remove pit.
Chop all ingredients into small bite size pieces.
Mix in with shrimp.
Add sea salt, fresh ground black pepper, olive oil and rice wine vinegar and a drizzle of honey.
Toss and pour over avocado.
– by Jenny Van Barneveld