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Spinach, Shrimp & Avocado Salad with Zesty Lemon Vinaigrette.

  • 1
  • 1 (5 oz) pkg
    baby spinach
  • 1 clove
  • ½ pint
    grape tomatoes
  • ½
  • ¾ lb
    raw peeled shrimp, fresh or frozen
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    If using frozen shrimp, place in a medium bowl, cover with water, and set aside to defrost. If using fresh shrimp, skip this step.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and dry the fresh produce. Halve the tomatoes. Halve and pit the avocado; thinly slice the flesh crosswise while still in the skin and scoop out with a spoon. Peel and mince the garlic.
    1 (5 oz) pkg baby spinach
    ½ pint grape tomatoes
    1 avocado
    1 clove garlic
  • 3
    Heat a skillet over medium-high heat.
  • 4
    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.
  • 5
    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.
    1 tbsp virgin coconut oil
  • 6
    In a small bowl, prepare the dressing by whisking together lemon juice, olive oil, honey, salt, and pepper.
    juice of ½ lemon
    2 tbsp extra virgin olive oil
    ¼ tsp honey
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    To serve, arrange a bed of spinach on a plate, top with the tomatoes, avocado and shrimp, and drizzle with the dressing. Enjoy!