1 tablespoon extra-virgin olive oil
8 ounces raw shrimp, peeled and deveined
¼ teaspoon ground cumin
¼ teaspoon chili powder
Salt and black pepper, to taste
4 cups firmly packed spring mix or romaine lettuce
1 mango, pitted, peeled, and chopped
½ avocado, pitted, peeled, and sliced
½ cup sliced cherry tomatoes
2 tablespoons sliced almonds
Cilantro-Lime Vinaigrette (recipe follows), for serving
Heat the oil in a large skillet over medium-high heat. Add the shrimp, then sprinkle on the cumin, chili powder, salt, and pepper. Cook the shrimp on each side for about 3 minutes, until no longer pink.
In a large serving bowl, toss together the spring mix, mango, avocado, and tomatoes. Add the shrimp and almonds. Drizzle with the vinaigrette and serve.
Yield: Makes 1/4 cup
Juice of 1 lime
2 tablespoons extra-virgin olive oil
1 tablespoon honey
¼ cup chopped fresh cilantro
Pinch of salt
Put all the ingredients in a blender or food processor. Blend until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
Reprinted with permission from Fuel Your Body: How to Cook and Eat for Peak Performance by Angie Asche, MS, RD, CSSD, Agate, May 2021.
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