Shrimp Avocado Salad

• 6 oz cooked shrimp
• 1/2 avocado
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked mushroom (from about 2 cups raw sliced)
• 2 cups mixed greens
• 1 tbsp lime juice
• 1 tbsp olive oil

• 12 oz cooked shrimp
• 1 avocado
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked mushroom (from about 2 cups raw sliced)
• 4 cups mixed greens
• 2 tbsp lime juice
• 2 tbsp olive oil

• 18 oz cooked shrimp
• 1 1/2 avocado
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked mushroom (from about 2 cups raw sliced)
• 6 cups mixed greens
• 3 tbsp lime juice
• 3 tbsp olive oil

• 24 oz cooked shrimp
• 2 avocado
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked mushroom (from about 2 cups raw sliced)
• 8 cups mixed greens
• 4 tbsp lime juice
• 4 tbsp olive oil

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the sliced mushroom and cook, stirring now and then, 5 to 6 minutes, until browned and their liquid has cooked off.

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3. Add the spinach and cook, 1 to 2 minutes, until wilted and bright green, then take the pan off the heat.

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4. If the shrimp is cold, warm it in the pan, 1 to 2 minutes, until heated through to 165°F, since reheated shellfish should reach 165°F.

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5. Pile the mixed greens in a bowl, top with the warm mushroom, spinach, and shrimp, and add the avocado.
6. Whisk the lime juice with a pinch of salt, drizzle over, toss gently so the avocado stays intact, and serve.

• Calories430
• Protein40g
• Carbs9g
• Fat25g
• Fiber7g
• Sodium273mg

• A Healthy Weight
• Inflammation

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