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 tablespoon 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
INSTRUCTIONS
- 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 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
- 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.
- 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.
- 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.
- Serve: Garnish with fresh cilantro (if using) and serve immediately for a light, fresh meal.
NUTRITION
- Serving Size: 1 salad
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 210
