Just a small serving of avocado contains filling monounsaturated fat, which has a belly-flattening bonus. Combine that with low-cal, protein-packed shrimp, and you have a satisfying lunch or dinner.
|5 1/4 tablespoons||white wine vinegar|
|1/2 teaspoon||chili powder|
|3 tablespoons||extra virgin olive oil|
|3 cups||butterhead lettuce, torn into pieces|
|2||grapefruit, cut into segments|
|2||avocados, peeled and sliced|
|10 ounces||precooked shrimp|
|1||scallion, including top, thinly sliced|
|4 teaspoons||chopped cilantro|
COMBINE vinegar, salt, and chili powder in small bowl. Whisk in oil. Put lettuce on serving plate or 4 individual salad plates. Arrange grapefruit, avocado, and shrimp over lettuce. Sprinkle with scallion and cilantro. Drizzle salads with chili dressing.