Citrus Shrimp and Avocado Salad


Citrus Shrimp:
1 T coconut oil, melted
4 clementines
3 lemons
5 tsp garlic, finely chopped
1 tsp sea salt
½ tsp ground pepper
1 lb. shrimp
Salad Base:
Mixed power greens (about 12 cups)
2 avocados, diced
2 T olive oil
1 lemon
Salt to taste


In a medium bowl, using a handheld juicer, squeeze the juice from all clementines and lemons. Add in the coconut oil and minced garlic and whisk together. Transfer mixture to a large skillet on the stove. Bring to a simmer on medium heat for 5 minutes. Add in shrimp, salt and pepper. Cover and cook for another 5 minutes or until the shrimp turn pink. Remove from heat.  In a large bowl combine diced avocadoes with power greens. Mix in shrimp and drizzle with olive oil and squeeze lemon over top. Toss salad until well-combined. Add salt to taste.  Serves 4.

Nutrition Info:

Calories (per serving): 395
Protein: 37g
Carbohydrates: 31g
Fat: 21g



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