SERVES 4

PREP TIME: 5 minutes

COOK TIME: 15 minutes

Shrimp is such an underrated protein option, especially when you are on a budget and need a break from bacon and beef. This salad is great warm or cold and is awesome to take with you on a busy day.

1 pound (455 g) large shrimp, peeled and deveined

2 tablespoons avocado oil

2 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon dried thyme leaves

1¾ teaspoons paprika

¾ teaspoon ground black pepper

½ teaspoon finely ground sea salt

⅛ teaspoon cayenne pepper

1 bunch asparagus, woody ends snapped off, cut in half crosswise

SALAD:

1 large head butter lettuce, chopped

1 medium Hass avocado, peeled, pitted, and sliced (about 4 oz/110 g of flesh)

1 small red onion, thinly sliced

½ cup (120 ml) creamy Italian dressing or other creamy salad dressing of choice

  1. Place the shrimp, oil, garlic, basil, thyme, paprika, black pepper, salt, and cayenne in a large frying pan. Toss to coat the shrimp, then turn the heat to medium and cook until the shrimp is pink, about 5 minutes.
  2. Add the asparagus, cover, and cook for 10 minutes, or until the asparagus is fork-tender.
  3. Meanwhile, divide the lettuce, avocado, and onion evenly among 4 salad plates. When the shrimp and asparagus are done, divide the mixture evenly among the plates, drizzle each salad with 2 tablespoons of dressing, and enjoy!

STORE IT: Keep the shrimp and asparagus mixture, cold salad ingredients, and dressing in separate airtight containers in the fridge for up to 3 days. Do not add the avocado to the recipe until you’re ready to serve it.

PREP AHEAD: It is always a good idea to have a bottle of creamy Italian dressing on hand—store-bought or homemade!

calories: 485 | calories from fat: 279 | total fat: 31 g | saturated fat: 4.5 g | cholesterol: 242 mg

sodium: 636 mg | carbs: 19.4 g | dietary fiber: 7.2 g | net carbs: 12.2 g | sugars: 5.4 g | protein: 32.2 g

FAT : 58%
CARBS : 16%
PROTEIN : 27%