Avocado and Shrimp Salad with Arugula Microgreens
Ingredients:
- 1 cup cooked shrimp
- 1 avocado, diced
- 1/4 cup arugula microgreens
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Combine shrimp, avocado, arugula microgreens, and cherry tomatoes in a bowl.
- Drizzle with lemon juice and olive oil.
- Season with salt and pepper.
- Toss to coat.
Nutritional Benefits:
- Shrimp: Low in calories and fat, and a good source of protein, vitamin B12, and selenium.
- Avocado: Rich in monounsaturated fats, which can help lower cholesterol and reduce the risk of heart disease. Also a good source of fiber, potassium, and vitamins C, E, and K.
- Arugula Microgreens: Contain high levels of vitamins A, C, and K, as well as calcium, iron, and magnesium.