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Easy Shrimp Avocado Salad

Easy Shrimp Avocado Salad with Tomatoes and Feta

NUTRITION

Makes 2 servings. Per Serving:
430

Calories

33g

Fat

12.5g

Carbs

24g

Protein

INGREDIENTS

 

– 8 ounces shrimp peeled, deveined, patted dry
– 1 large avocado diced
– 1 small beefsteak tomato diced and drained
– 1/3 cup crumbled feta cheese
– 1/3 cup freshly chopped cilantro or parsley
– 2 tablespoons salted butter melted
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

DIRECTIONS

 

1. Toss shrimp with melted butter in a bowl until well-coated.

2. Heat a pan over medium-high heat for a few minutes until hot. Add shrimp to the pan in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute.

3. Transfer the shrimp to a plate as they finish cooking. Let them cool while you prepare the other ingredients.

4. Add all other ingredients to a large mixing bowl — diced avocado, diced tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper — and toss to mix.

5. Add shrimp and stir to mix together. Add additional salt and pepper to taste.

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