Description
This Shrimp Avocado Salad combines tender shrimp, creamy avocado, and fresh vegetables, all tossed in a zesty lime dressing. It’s a light yet filling dish perfect for lunch or a light dinner.
Ingredients
Units
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- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens (such as romaine, arugula, or spinach)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 ripe avocados, peeled, pitted, and sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, minced garlic, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro. Add the cooked shrimp and avocado slices on top.
- Dress the Salad: Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are lightly coated.
- Serve: Divide the salad into serving bowls or plates and enjoy immediately.
Notes
- For added flavor, consider grilling the shrimp instead of sautéing.
- To prevent the avocado from browning, add it just before serving.
- Feel free to add other fresh vegetables like bell peppers or corn for extra crunch and sweetness.