Zesty Shrimp and Avocado Salad

I found this absolutely AMAZING recipe over at SkinnyTaste and after trying it, I went ahead and used another 4 of her recipes to meal prepped my lunches this week AND prepare for some tasty dinner.

I loved the small kick of jalepeno that is present, as well as the freshness that is added with the red onion. If you’re looking for a filling, protein-rich salad, THIS IS IT!



  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro


  1. 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.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.


Yield: 4 servings, Serving Size: 1 cup

  • Amount Per Serving:
  • Calories: 197
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 221mg
  • Sodium: 330mg
  • Carbohydrates: 7g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 25g

Chicken, Soba, and Broccoli Rabe Dinner

I came across this dish a few nights ago and it looks SO GOOD. I’m all for having a little extra protein in my after-workout meals (and that doesn’t include protein powder). This dish just sounds like a little extra savory punch to round out a day.

Soba and broccoli rabe
  • 6 ounces soba noodles
  • 1 pound broccoli rabe
  • 1 pound chicken tenders
  • 2 tablespoons extra-virgin olive oil
  • Salt
Peanut sauce
  • ½ cup creamy peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 2 tablespoons honey
  • 1 teaspoon grated fresh ginger
  • 2 cloves minced garlic
  • 1 teaspoon red pepper flakes, plus more for sprinkling
  • Small handful chopped fresh cilantro
  • 1 small lime wedge
  • ½ teaspoon sesame seeds