serves 3
3/4 pound shrimp (cooked in salted water)
3 cups spinach
1 mango (diced)
1/3 cucumber
1 avocado (diced)
1/3 onion (red, diced)
3 tablespoons avocado oil
3 tablespoons lime juice
salt
pepper
red pepper flakes (to taste, optional)
Bring a large pot of salted water to a boil. Add shrimp and cook for about 2 minutes, until bright pink and cooked through.
Drain and transfer to a bowl with cold water to stop the cooking, drain again.
Dice mango, cucumber, avocado and red onion.
Divide spinach equally between bowls, placing a handful in each bowl as the base. Add diced mango, cucumber, avocado, and red onion on top of the spinach. Place shrimp on top of the vegetables. Season with salt an pepper. Drizzle with avocado oil and lime juice. Season with red pepper flakes to taste.