Shrimp Avocado Salad

This morning I'm continuing the clean eating trend with a shrimp avocado salad. It's the perfect light summertime meal and great to bring with me over the weekend while I work the next three nights in a row. Not to mention it's a breeze to throw together.

Start by cooking two pounds of peeled, deveined shrimp on the stove top with a little bit of olive oil. Set aside to cool.

Cut two avocados into large cubes and dice one half of a small red onion. Place the avocados and onions in a large serving bowl with the shrimp.

Now for the dressing. Mix 1/4 cup EVOO, 1/4 cup red wine vinegar, one 1/2 teaspoon garlic powder, 1 teaspoon chopped parsley, 1 tablespoon Dijon mustard, and salt and pepper in a 2 cup measuring cup.

Pour the dressing over the salad and serve! Tastes great at room temperature or cold. Shrimp pack about 24g of protein in one 3 ounce serving. Avocados provide fiber, potassium, Vitamin E, B-vitamins, and folic acid just to name a few, and EVOO provides the healthy fat. This dish is well-rounded, filling, and guilt-free! I took it to my mom for a taste test and the two of us couldn't stop dipping our forks in it.