1/2 tsp(s)
1/2 cup(s) cherry
1 Tbsp
2 tsp(s)
1/2 tsp(s)
8 ounce(s)
4 cup(s)
2 Tbsp(s)
2 tsp(s)
4 medium(s)
1/2 tsp(s)
4 g
10 g
120 g
28 g
20 g
Combine half the avocado oil with the ginger and half of the salt. Add the shrimp and let marinate 10 minutes.
Meanwhile, add the vegetables to a large bowl. Whisk the remaining avocado oil with the lemon juice and toss with the salad.
Heat the coconut oil in a skillet until hot and add the shrimp.
Sear on both sides until shrimp are pink and cooked through.
Season with remaining salt and pepper and add to the salad before serving.
0.1 Servings Fruits / 2.7 Servings Vegetables
View Calorie Breakdown
Calories: 311.1
Omega-6 / Omega-3 ratio: 3 : 1
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