Sauteed Shrimp Salad
4 teaspoons olive oil
4 scallions, chopped
2 yellow bell peppers, diced
2 small zucchini, diced
1 ½ pounds shrimp, peeled and deveined
2 ripe avocadoes, diced
2 tablespoons chopped parsley
¼ teaspoon salt
Fresh ground pepper to taste
- Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add the scallions, bell pepper, and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
- Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.
(For ¼ of recipe) 410 calories; 15 g carbohydrate; 38 g protein; 23 g fat (4 g sat); 6 g fiber; 555 mg sodium. Exchanges: 5 very lean meats; 4 fats; 3 vegetables.
Side Suggestion: Ciabatta bread.