Name: Spinach, Shrimp & Avocado Salad with Zesty Lemon Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby spinach; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; extra virgin olive oil; honey; salt; virgin coconut oil

Spinach, Shrimp & Avocado Salad with Zesty Lemon VinaigretteSpinach, Shrimp & Avocado Salad with Zesty Lemon Vinaigrette — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby spinach

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ lemons

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

extra virgin olive oil

honey

salt

virgin coconut oil

Instructions

If using frozen shrimp, place in a large bowl, cover with water, and set aside to defrost. If using fresh shrimp, skip this step.

Wash and dry the fresh produce. Halve the tomatoes. Halve and pit the avocados; thinly slice the flesh crosswise while still in the skin and scoop out with a spoon. Peel and mince the garlic.

Heat a skillet over medium-high heat.

Drain the shrimp in a colander and run under cold water to melt any remaining ice chunks. Place on a clean towel (or paper towels) and pat dry.

Add oil to the skillet and swirl to coat bottom. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the shrimp and cook until opaque, 1-2 minutes per side.

In a small bowl, prepare the dressing by whisking together lemon juice, olive oil, honey, salt, and pepper.

To serve, arrange a bed of spinach on a plate, top with the tomatoes, avocado and shrimp, and drizzle with the dressing. Enjoy!

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