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.
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.
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%).
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.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.