Is that asking too much?
Nah, we don’t think so.
Enter this recipe from skinnytaste.com. Zesty Lime Shrimp and Avocado Salad could be just the recipe you need. It’s light and refreshing. It’s full of high quality protein and heart healthy fats. It’s packed with vegetables and avocado. And it can be tossed together in 20 minutes. With no cooking time. But, you have to be in the stage of your post gastric sleeve diet when you can eat regularly textured proteins plus raw vegetables (at least Stage 6 in Dr. Shillingford’s post op diet).
Zesty Lime Shrimp and Avocado Salad
- ¼ cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- ¼ tsp kosher salt, black pepper to taste
- 1 lb jumbo cooked, peeled shrimp, chopped
- 1 medium tomato, diced
- 1 medium hass avocado, diced
- 1 jalapeno, seeds removed, diced finely (may omit if you can not tolerate spicy foods)
- 1 tbsp cilantro
Directions:
In a small bowl combine red onion, lime juice, olive oil, salt, and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a larger bowl, combine the cooked chopped shrimp, avocado, tomato, and jalapeno.
Combine all the ingredients together in the larger bowl, add cilantro (if desired) and gently toss.
For more information about gastric sleeve surgery with Dr. Shillingford, or to schedule your free informational session, call Dr. Shillingford’s office at (561) 483-8840. Dr. Shillingford holds his informational sessions every Wednesday evening for those considering weight loss surgery. His Boca Raton office is conveniently located for prospective patients traveling from Miami, Fort Lauderdale, Coral Springs, Wellington, West Palm Beach, and Delray Beach.