This delicious and refreshing low carb salad is perfect for summer and very popular among members of our weight loss center. It can be served as an appetizer or entrée for lunch or dinner—either way, it’s extremely satisfying and will keep your appetite in check.
Shrimp is an excellent source of lean protein, which is critical to the success of diets and weight management programs. We always recommend lean protein to members of our weight loss center because it satiates the appetite and promotes healthy digestion. In addition, shrimp is rich in zinc, which boosts levels of leptin, a hormone that affects appetite, fat storage and energy expenditure. Shrimp is also loaded with vitamins D and B3.
Avocados are considered a superfood because they are packed with fiber and more than 25 essential nutrients, including potassium, copper, iron, magnesium, phosphorus and protein, as well as vitamins A, B, C, E and K. In addition, they contain several important phytochemicals such as glutathione and lutein. Spinach is also fiber-rich and loaded with an array of beneficial nutrients, making this dish a true nutritional powerhouse.
2 ripe Haas avocados
1 lb cooked shrimp, deveined and tail removed
4 cups baby spinach
4 Tbsp lime juice, freshly squeezed
2 Tbsp extra virgin olive oil
½ cup fresh cilantro, chopped
½ tsp freshly ground black pepper
Himalayan sea salt to taste
Mix all the marinade/dressing ingredients in a bowl. Set ¼ of the marinade aside and pour the other ¾ over the shrimp in a container that can be sealed. Stir to make sure that all the shrimp are fully coated. Seal the container and refrigerate for a minimum of one hour, preferably three or four.
When you’re ready to prepare the recipe, wash and dry the spinach and divide among four plates. Cut the avocado into small, bite-size chunks and add to the spinach. Top with the shrimp. Drizzle the leftover dressing over each plate and enjoy!