Avocado & Shrimp Chopped Salad

Summer is the season of vibrant flavors and light, refreshing meals, and nothing captures this better than this simple (and versatile) chopped salad recipe. 

This salad is a fantastic choice for a healthy summer meal – minimal prep, no oven required, and loads of fiber, protein, and healthy fats to keep your energy stable for all of that summertime adventuring!  

• Shrimp is a protein powerhouse rich in nutrients like iodine and selenium, which are great for the thyroid. It’s also a good source of B12, which you can only readily find in animal protein and which helps balance blood sugar (among so many other things!).
• Avocado provides healthy monounsaturated fats and a good dose of fiber, which help keep you satiated and can support balanced lipids. 
• Then add in those summer tomatoes and any other veggies you might like (cucumber and red onion – yum!) and you’ve got your fiber-filled low-glycemic carbohydrates rich in antioxidants. 

Nutrition (and summertime cooking) bases are covered! 

15 Minutes 2 Servings 8 Ingredients

Ingredients

• 1 tsp Ghee
• 8 oz Shrimp (peeled, deveined)
• 1 tsp Smoked Paprika
• 1 Cup Cherry Tomatoes (quartered)
• 2 Stalks Green Onion (sliced)
• 1 Avocado (medium, chopped)
• 1/2 Lime (juiced)
• Sea Salt & Pepper (to taste)

Directions

1. Heat the ghee in a pan over medium-high heat. Season the shrimp all over with salt and paprika.
2. Add the shrimp to the pan and cook for about two minutes per side or until cooked through. Remove from the pan and set aside.
3. In a bowl, add the tomatoes, avocado, and green onions. Add the lime juice, salt, and pepper. Toss to combine.
4. Divide the salad evenly between plates and top with the shrimp and enjoy!

Notes

• Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to two days.
• More flavor: Add red onion and cucumber.
• No Ghee? Use coconut oil or any other high-heat cooking oil instead.
• No green onion? Use cilantro instead.