AVOCADO AND SHRIMP SALAD
This Shrimp and Avocado Salad is a light and refreshing dish that’s perfect for warm weather or a healthy lunch option. Succulent shrimp paired with creamy avocado, crunchy veggies, and a tangy citrus dressing creates a vibrant and satisfying salad. It’s packed with protein and healthy fats for a nutritious meal!
Prep Time: 10 minutes Cook Time: 10 Minutes
INGREDIENTS
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, or romaine)
1 avocado, diced
1/2 cucumber, sliced
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped (optional)
FOR THE DRESSING
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon fresh orange juice (optional, for sweetness)
1 teaspoon Dijon mustard
1 teaspoon honey or agave syrup
Salt and pepper, to taste
NUTRITION
Serving Size: 1 salad
Calories: 320
Sugar: 6 g | Sodium: 600 mg
Fat: 22 g | Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g | Carbohydrates: 12 g | Fiber: 8 g | Protein: 25 g | Cholesterol: 210
INSTRUCTIONS
1. Prepare the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with garlic powder, paprika, salt and pepper. Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
2. Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, lime juice, orange juice (if using), Dijon mustard, honey or agave syrup, salt, and pepper until well combined.
3. Assemble the Salad
In a large bowl, combine the mixed greens, diced avocado, cucumber, red onion, and cherry tomatoes. Gently toss the salad to combine.
4. Add the Shrimp and Dressing
Arrange the cooked shrimp on top of the salad. Drizzle the dressing over the salad and toss gently to coat everything.
5. Serve
Garnish with fresh cilantro (if using) and serve immediately for a light, fresh meal.
