If you're searching for a fresh, vibrant meal that's as easy to make as it is delightful to eat, this Shrimp and Avocado Salad is just the ticket. Perfect for a quick lunch or a light dinner, it brings together the best of zesty and creamy, all while being wonderfully nutritious.
Shrimp: These little guys are the star of the show, providing a juicy, protein-rich base for the salad. Cooking them just right ensures they're tender and flavorful.
Avocados: Creamy and rich, they add a delightful texture contrast and healthy fats that complement the shrimp perfectly.
Mixed greens: A blend of arugula, spinach, and lettuce gives the salad a fresh, crisp foundation. Feel free to use any leafy greens you prefer.
Cherry tomatoes: These add a pop of color and a sweet-tangy flavor that brightens up the dish.
Red onion: A little goes a long way in adding a subtle bite and depth of flavor.
Olive oil and lemon juice: They come together in a simple vinaigrette, bringing a light, zesty dressing that ties everything together.
Dijon mustard: Provides a hint of sharpness and helps emulsify the vinaigrette.
Salt and pepper: Essential for seasoning the shrimp and balancing the flavors of the salad.
This salad pairs wonderfully with crusty bread for a bit of crunch. Alternatively, serve it with a side of quinoa or brown rice to make it even more filling. A chilled glass of white wine or sparkling water makes a refreshing accompaniment.
Start by heating a tablespoon of olive oil in a skillet over medium heat. Toss in the shrimp, cooking them until they're pink and opaque, which should take about 2-3 minutes per side. Keep an eye on them; they're quick to cook!
Meanwhile, in a small bowl, whisk together lemon juice, Dijon mustard, a pinch of salt, and a dash of pepper to make your vinaigrette. This will be the magical touch that elevates your salad.
In a large bowl, combine your cooked shrimp with diced avocados, mixed greens, cherry tomatoes, and red onion. It's starting to look delicious already, right?
Drizzle the vinaigrette over the salad. Gently toss everything together, ensuring the dressing coats each component without squashing the delicate avocados. Serve immediately for the freshest taste, or let it chill slightly if you prefer.
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