Shrimp, Avocado, and Cherry Tomato Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 90 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.3 pcs
3. 3 Cherry tomatoespack 250 g ≈ $2.50 80 g
4. 4 Romaine lettucepack 300 g ≈ $2.50 45 g
5. 5 Parmesanpack 200 g ≈ $6.00 12 g
6. 6 Olive oil 8 ml
7. 7 Lime≈ $5.00 per kg 20 g
8. 8 Salt 1 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drop the shrimp into boiling salted water for 2–3 minutes, until firm and pink, then drain in a sieve and let cool.

2. Pat the romaine⁴ leaves dry and tear them into large pieces by hand.

3. Halve the cherry³ tomatoes, then peel¹ the avocado² and cut it into wedges.

4. Whisk together the olive oil, lime⁷ juice, salt, and pepper.

5. Arrange the leaves, avocado², cherry³ tomatoes, and shrimp on a platter, drizzle with the dressing, and sprinkle with thin Parmesan⁵ shavings.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.