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Shrimp With Avocado-Mango Salsa

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Serves 4

INGREDIENTS

·         Vegetable oil cooking spray

·         8 cups baby spinach

·         1 cup couscous

·         1 lb medium shrimp, shelled and deveined

·         1/2 cup chopped fresh cilantro, divided

·         1 tablespoon extra-virgin olive oil

·         3/4 teaspoon salt, divided

·         1 large mango, peeled and diced

·         1 medium avocado, diced

·         1 medium tomato, diced

·         1/4 cup chopped red onion

·         1/2 jalapeño chile, seeded and finely chopped

·         1 tablespoon fresh lime juice

PREPARATION

1.      Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

THE SKINNY

397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein