Shrimp and Avocado Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 130 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Arugulapack 100 g ≈ $2.80 50 g
4. 4 Tomatoes≈ $4.67 per kg 100 g
5. 5 Cucumbers≈ $3.67 per kg 60 g
6. 6 Lemon≈ $4.70 per kg 15 g
7. 7 Olive oil 10 ml
8. 8 Garlic≈ $10.00 per kg 2 g
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

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

Method

1. Wash and dry the arugula³. Dice the tomatoes⁴ and cucumber⁵ into ½–¾-inch cubes, halve and pit the avocado², then cube it. Finely chop the garlic⁸. Squeeze the lemon⁶.

2. Whisk together the lemon⁶ juice, half the olive oil, a pinch of salt, and pepper to make the dressing.

3. Heat the remaining oil in a skillet over medium heat, then sauté the garlic⁸ for 1 minute until fragrant.

4. Add the shrimp, cooking over high heat for 3 minutes, stirring, until just pink. Season with salt and pepper, then remove from heat and let cool slightly.

5. Arrange the arugula³, tomatoes⁴, cucumber⁵, and avocado² on a plate, then top with the shrimp.

6. Drizzle with the dressing, toss gently, and serve immediately.

In short

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