Shrimp, Avocado & Cucumber Arugula Salad

• Lunch
• ⏱ 15 min
• Easy
• Serves 2
• 380 kcal / serving
• 35 g protein
• 12 g carbs
• 22 g fat

Ingredients (7)

• 12 oz (340 g) large shrimp, peeled & deveined
• 1 ripe avocado, sliced
• 1/2 cucumber, sliced into thick rounds
• 4 cups (120 g) arugula
• 2 tbsp olive oil + 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt, black pepper + pinch of chili flakes

Steps (3)

1. Shrimp. Pat dry, season. Sear in hot oil 1–2 min per side with garlic until pink and curled.
2. Dress. Whisk olive oil, lemon, salt and pepper.
3. Assemble. 2 wide bowls of arugula with fanned avocado, stacked cucumber and hot shrimp. Drizzle with dressing.

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