Ingredients
Ginger dressing
- 30 ml light olive oil, or avocado oil
- ½ tbsp minced, fresh ginger
- ¼ lime, juice
- ¼ tbsp tamari soy sauce
- ¼ garlic clove, pressed
- salt and pepper, to taste
Salad
- 100 g avocado
- ¼ lime, juice
- 70 g cucumber, peeled, cut in half lengthwise, seeded and sliced
- 28 g baby spinach
- sea salt, for seasoning
Shrimp
- ½ tbsp olive oil, for frying
- ½ garlic clove, pressed
- 1 tsp chili powder
- 140 g fresh shrimp, peeled, deveined
- salt and pepper
For Serving
- 1 tsp chopped, fresh cilantro
Instructions
Dressing
1. Add the Ginger dressing ingredients to a small bowl. Using an immersion blender, mix together over low speed, until combined. Set aside.
Salad
2. Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Slice the avocado and place it in a small bowl. Toss with lime juice and set aside.
3. Arrange the spinach, avocado slices, and cucumber slices on a serving platter or large plate. Season with sea salt and set aside.
Shrimp
4. Heat olive oil in a medium-sized pan over medium heat. Stir in garlic and chili powder. Add the shrimp and cook for a couple of minutes per side until pink and cooked through. Be cautious not to overcook. Pre-cooked shrimp only need to be heated through for 1 - 2 minutes. Season with salt and pepper to taste.
5. Using a slotted spoon, place the cooked shrimp, along with some of the spicy sauce, on top of the prepared vegetables. For serving, sprinkle with nuts and cilantro, and drizzle with the prepared Ginger Dressing.
592 kcal
Nutrition
NET CARBS
8g
5%
