|Serving Size||½ of recipe|
|Total Fat||23 g|
|Saturated Fat||4 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||6 g|
|Olive oil||2 teaspoons|
|Yellow bell pepper, diced||1|
|Small zucchini, diced||1|
|Shrimp, peeled and deveined||¾ pound|
|Ripe avocado, diced||1|
|Parsley, chopped||1 tablespoon|
|Fresh ground pepper to taste|
- Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
- Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.
5 very lean meats; 4 fats; 3 vegetables
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