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Makes 4 servings

Shrimp are a great low-fat, protein-rich delicacy with a touch of omega-3 fatty acids. Mix them up with the monounsaturated fats found in avocados and olive oil for a power lunch.

Ingredients:
1 pound medium shrimp, thawed if frozen, peeled and deveined
1/2 teaspoon grated lime peel
3 tablespoons fresh lime juice, divided
1 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound ripe tomatoes, cut into 1/2" chunks
1/2 cup coarsely chopped sweet white onion
1/4 cup + 2 tablespoons coarsely chopped fresh cilantro
2 tablespoons chopped pimiento-stuffed green olives
1-2 tablespoons finely chopped fresh jalapeño chile pepper, with the seeds (wear plastic gloves when handling)
2 tablespoons extra-virgin olive oil
1 ripe avocado, pitted, peeled, and cut into chunks
4 cups mixed greens

To Make:
Place the shrimp in a medium bowl and add the lime peel, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, black pepper, and red pepper. Mix well, cover, and set aside while preparing the salad.

In another medium bowl, combine the tomatoes, onion, 1/4 cup cilantro, olives, jalapeño, oil, and the remaining 2 tablespoons lime juice, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently.

Place the greens in a large shallow bowl and mound the avocado mixture in the center.

Spray a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for about 4 minutes, or until just opaque in the thickest part.

Add the shrimp and any pan juices to the salad and sprinkle with the remaining 2 tablespoons cilantro. Serve immediately.

Per serving: 296 calories, 15 g carbohydrates, 27 g protein, 16 g total fat, 170 mg cholesterol, 7 g dietary fiber, 570 mg sodium