1 medium
1 Tbsp
1/4 tsp(s)
1 medium
2 Tbsp(s)
8 organic cherry(s)
1/4 tsp(s)
1/2 tsp(s)
8 ounce(s)
201 g
136 g
1.5 g
1 g
224 g
In a non-reactive bowl, combine the tomatoes, avocado, and cucumber.
In a small bowl, whisk the lemon juice, olive oil, salt, pepper and dill. Pour over salad and toss to blend.
Separate salad onto serving dishes and top with cooked shrimp.
0.1 Servings Fruits / 3.6 Servings Vegetables
Calories: 430
Omega-6 / Omega-3 ratio: 4 : 1
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