Easy Avocado Bowl Salad with Pan-seared Shrimp and Fish
This dish takes under 30 minutes to prepare and super healthy. Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids.
- ½ cup of lemon juice
- ½ cup lime juice
- 4 cloves of garlic
- 1 tablespoon of chopped parsley
- 2 pounds of fresh shrimp – peeled, tails removed, and deveined
- 1 pound tilapia or fish of your choice
- 4 Avocados
- Handful of cherry tomatoes
- 1 cucumber
- Lemon wedges for serving
Cut avocados in half and remove the pit.
Dice cucumber into small pieces and slice tomatoes in half and set aside.
Whisk together olive oil, lemon and lime juice, garlic, onion and parsley. Pour mixture into a skillet over medium heat. Simmer until reduced slightly. Add fish and cook for 2-3 minutes then add the shrimp and cook for an additional 4-5 minutes or until the shrimp is just pink.
Flake the fish with a fork into bite size pieces. Add tomatoes and cucumbers.
Served the fish and shrimp salad directly on top of avocado.