What you need
Ingredients
For 1 serving · quantities before preparation
- 150 g raw peeled, cleaned shrimp
- 50 g leafy greens
- 100 g cucumber
- 50 g avocado
- 10 g olive oil (2 teaspoons)
- 15 ml lemon juice (1 tablespoon)
Allergens: Crustacean shellfish. Check labels and cross-contact risks.
Step by step
In the kitchen.
- Sauté the shrimp in half the oil for about 2–3 minutes per side, until firm and completely opaque.
- Wash and chop the vegetables. Arrange the greens, cucumber, and avocado on a plate.
- Add the shrimp. Mix the remaining oil with the lemon juice to dress the salad.
Estimated nutrition per serving
323kcal
32.4 gProtein
18.4 gFat
10.5 gTotal carbs
4.9 gFiber
5.6 gNet carbs
Approximate calculation using generic ingredient values and the specified protein reference. Includes all added fat. Net carbs = total carbohydrates minus fiber. Values may vary by brand, cut, size, and cooking. Does not include sodium, micronutrients, or saturated fat; this is not a complete nutritional assessment.
