📖 Instructions

1. First off, you wanna prep your protein. If you're using shrimp, peel and devein it. For chicken, dice it into bite-sized pieces. Season either with a pinch of salt and pepper.
2. Heat a tablespoon of coconut oil in a skillet over medium heat. Cook the shrimp for about 2-3 minutes per side, or until pink and cooked through. If you're using chicken, cook it for about 5-7 minutes, or until it's no longer pink inside. Set aside to cool slightly.
3. While the protein is cooking, let's tackle the veggies. Dice one large avocado, cucumber, and red bell pepper into small, bite-sized pieces. Mince two green onions.
4. In a large bowl, combine the diced avocado, cucumber, red bell pepper, and green onions.
5. Now, for the dressing! In a separate small bowl, whisk together 2 tablespoons of soy sauce (or coconut aminos), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of grated ginger, and a clove of minced garlic.
6. Pour the dressing over the salad and toss gently to combine. Be careful not to mash the avocado – we want those pretty little cubes intact!
7. Add the cooked shrimp or chicken to the salad and toss again gently.
8. If you're feeling fancy, sprinkle some sesame seeds over the top for garnish. It adds a nice little crunch and a touch of elegance.
9. Serve immediately and enjoy every single bite! This salad is fantastic on its own, but it's also great served over a bed of spinach or lettuce.