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Spinach, Shrimp & Avocado Salad with Zesty Lemon Vinaigrette.

  • 2
  • 2 (5 oz) pkgs
    baby spinach
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    If using frozen shrimp, place in a large bowl, cover with water, and set aside to defrost. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    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.
    2 (5 oz) pkg baby spinach
    1 pint grape tomatoes
    2 avocados
    2 cloves 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.
    2 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 1 lemon
    4 tbsp extra virgin olive oil
    ½ tsp honey
    ¼ tsp salt
    ¼ 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!