Shrimp and Spinach Avocado Salad

Servings: 2


  • 1/2 lb. raw peeled and deveined shrimp (4 oz per serving)
  • 1 (5 oz) pkg baby spinach
  • 2 – 3 garlic cloves
  • 1/2 pint grape tomatoes
  • 1 lemon
  • black pepper
  • Himalayan sea salt
  • 2 Tbsp olive oil
  • 1 Tbsp virgin coconut oil


  1. Wash and dry the fresh produce. Halve the tomatoes. Halve and pit the avocado; thinly slice the flesh crosswise while still in the skin and scoop out with a spoon. Peel and mince the garlic.
  2. Heat a skillet over medium-high heat.
  3. Rinse and drain the shrimp in a colander. Place on a clean towel (or paper towels) and pat dry.
  4. Add coconut 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.
  5. In a small bowl, prepare the dressing by whisking together lemon juice, olive oil, salt, and pepper.
  6. To serve, arrange a bed of spinach on a plate, top with the tomatoes, avocado and shrimp, and drizzle with the dressing.

MetaLife Units:

2 Protein Units
1.5 Fat Unit
0 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich