Description
A delightful salad featuring tender shrimp and creamy avocado, perfect for warm-weather dining.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups mixed greens (arugula, spinach, or baby greens)
- 1 lime, juiced (zest optional)
- 1 small red onion, thinly sliced
- Fresh herbs (cilantro or parsley, chopped)
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
- In a skillet, heat a small amount of olive oil over medium heat. Add the shrimp, seasoning lightly with salt and pepper. Cook for approximately 2-3 minutes per side until they are pink and opaque. Take care not to overcook.
- Remove from the heat and allow the shrimp to cool slightly.
- In a large bowl, combine the mixed greens, diced avocado, sliced red onion, and herbs.
- Once the shrimp are cool enough to handle, add them to the bowl.
- Drizzle with lime juice and a bit of olive oil, then gently toss to combine. Adjust seasoning if necessary.
- Serve immediately, garnished with additional herbs if desired.
Notes
For best results, use wild-caught or sustainably sourced shrimp. To prevent avocado from browning, toss with lime juice immediately after dicing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 150mg
Keywords: shrimp salad, avocado salad, summer recipes, healthy salad, seafood salad