Shrimp and Avocado Salad
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2
Ingredients
8 ounces raw shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1 ripe avocado, diced
1 cup mixed greens (such as spinach, arugula, or kale)
1/4 cup cherry tomatoes, halved
Salt and pepper to taste
Fresh cilantro or parsley for garnish 
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2 to 3 minutes, flipping halfway through, until the shrimp are pink and opaque.
4. In a bowl, combine the diced avocado, mixed greens, and halved cherry tomatoes.
5. Drizzle the lemon juice over the salad mixture and gently toss to combine.
6. Once the shrimp are cooked, allow them to cool slightly before adding them to the salad.
7. Gently toss everything together and adjust seasoning if necessary.
8. Serve immediately, garnished with fresh cilantro or parsley.
Enjoy this refreshing and low-carb shrimp and avocado salad!
