Shrimp and Avocado Salad
A light and refreshing shrimp and avocado salad that combines the succulence of fresh shrimp with the creaminess of ripe avocado. Perfectly balanced with a mix of greens and a tangy vinaigrette, this salad is a crowd-pleaser that satisfies hunger while being low in calories.
Prep time: 10 minutesCook time: 6 minutesServes: 4
Ingredients
1 lb large shrimp, peeled and deveined
2 ripe avocados, diced
6 cups mixed greens (such as arugula, spinach, and lettuce)
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
1. Cook shrimp in a skillet over medium heat with 1 tablespoon of olive oil until pink and opaque, about 2-3 minutes per side.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine the cooked shrimp, diced avocados, mixed greens, cherry tomatoes, and red onion.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately or chill slightly before serving.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
This salad is best enjoyed fresh and is not suitable for reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
