Eat this Lemony Shrimp + Avocado + Tomato Salad for a Clean, Protein Rich Salad!

Heat one tablespoon of oil in a large skillet over medium-high heat. Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.

Season shrimp with sea salt and pepper to taste, remove from heat. In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.

Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together. Adjust seasonings to your taste.

Adjust seasonings to your taste and enjoy! I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.

Enjoy!