Shrimp and Avocado Salad

Ingredients

• Shrimp8 medium (160 g)
• Avocado1/4 count (60 g)
• Cucumber1/2 cup (60 g)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat water with a pinch of salt. In the meantime, clean the shrimps, remove the tail and the black line at the back.

2. 2

   Step 2

   Once boiling, add the shrimps and let cook for 3-5 minutes, depending on the size.

3. 3

   Step 3

   Remove, strain and put immediately in a bowl with water and ice cubes to stop cooking process. Set aside.

4. 4

   Step 4

   At the same time, peel and cut the avocado.

5. 5

   Step 5

   Wash the cucumber and slice lengthwise.

6. 6

   Step 6

   Mix all the ingredients of the salad on a plate.

7. 7

   Step 7

   Season with olive oil, lemon juice and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.