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HEALTHY, BEAUTY, LIFESTYLE 365

Salad with Shrimp and Avocado Over Arugula

4/20/2016

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Nutritional analysis per serving: calories 198, carbohydrates 11.5 g, fiber 4.8 g, protein 14.0 g, fat 11.7 g, cholesterol 111 mg, sodium 202 mg, calcium 85 mg.
Ingredients

  • 1/2 Pound Shrimp peeled and deveined
  • 1 Pinch Sea Salt
  • 1/2 Teaspoon Chili Powder
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Red Bell Pepper diced
  • 4 Shoots Scallions sliced
  • 3 Tablespoons Fresh Cilantro
  • 1 Ripe Avacado cubed
  • 1 Cup Grape or Cherry Tomatoes halved
  • 1 Tablespoon Lime Juice
  • 4 Cups Arugula

Instructions
  1. Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat ½ tablespoon of the olive oil in a skillet on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool.
  2. Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled with a little extra virgin olive oil.
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  • HEALTH & BEAUTY
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