2 lbs boiled or steamed shrimp
2 avocados
2 tablespoons diced red onion
Salad leaves of choice

For the dressing:
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ tsp garlic powder
1 teaspoon parsley, chopped
1 tsp Dijon mustard
Salt and pepper to taste

Mix together dressing ingredients. Whisk until well combined.
Serve over the shrimp, avocado and salad leaves.

Makes 6 servings; count each serving as 4 proteins and 2 fats.

Recipe courtesy of