Day 5

Dinner: Shrimp Salad

Cooking time: 10 minutes

Calories: 300

Ingredients:

For the dressing

  •       1 tablespoon lemon juice
  •       1 teaspoon extra-virgin olive oil
  •       pinch of sea salt and ground black pepper

For the salad

  •       5oz (140g) shrimp, peeled and deveined
  •       1 teaspoon extra-virgin olive oil
  •       pinch of sea salt and ground black pepper
  •       ½ avocado
  •       ½ cup (122g) cherry tomatoes
  •      1 cup (35g) mixed greens salad
How to make:
  1. Place all the ingredients for the dressing in a small mixing bowl. Whisk to combine.
  2. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. 
  3. Place shrimp onto the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. 
  4. Bake until shrimp is entirely opaque, 5 to 7 minutes. 
  5. Meanwhile, thinly slice the avocado and halve the tomatoes.
  6. Add greens, sliced avocado, tomatoes, and roasted shrimp to a large serving bowl.
  7. Drizzle with the dressing and toss to combine.
Nutrients

Water: 97.51 g

 

Energy: 300 kcal

 

Protein: 23 g

 

Total lipid (fat): 17 g

 

Saturated fat: 2.3 g

 

Carbohydrate: 14 g

 

Fiber, total dietary: 7.4 g

 

Sugars, including NLEA: 5.2 g

 

Added sugars: 0 g

 

Calcium (Ca): 135.86 mg

 

Iron (Fe): 2.31 mg

 

Magnesium (Mg): 25.85 mg

 

Phosphorus (P): 48.2 mg

 

Potassium (K): 432.85 mg

 

Sodium (Na): 1375.81 mg