Chilled shrimp and avocado salad with cucumber, tomato, and cilantro-lime dressing. Light and refreshing.
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Poach or grill shrimp for 2-3 minutes per side until pink and cooked through.
Let shrimp cool, then chop into large pieces.
Dice avocado, cucumber, and tomato.
Combine shrimp, avocado, cucumber, and tomato in a bowl.
Whisk olive oil, lime juice, and minced garlic for the dressing.
Pour dressing over salad and toss gently.
Garnish with fresh cilantro and serve chilled.
Zinc competes with copper and calcium for the same transporter. Take with a meal moderate in those minerals and rich in protein for steadier uptake.
If the meal's omega-3 sources are plant-based (ALA from walnuts, flax), supplementing EPA/DHA captures the marine forms your body uses directly — ALA conversion is poor (~5%).
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.