Bart's Recipes
Heat a splash of the olive oil in a frying pan and fry the shrimp over high heat for two minutes until pink and cooked through. Season with salt and pepper and let them cool slightly.
Slice the fennel thinly and cut the avocado into wedges. Distribute the mixed greens on a plate and place the fennel and avocado on top.
Arrange the shrimp over the salad. Mix the remaining olive oil with the lime juice and a pinch of salt into a fresh dressing and drizzle over. Finish with roughly torn cilantro. The shrimp provides lean protein and the avocado healthy fats, together making for a light but satisfying lunch.
