Your Feedback is Appreciated
Shrimp and Avocado Salad
Serve with a side of grilled asparagus or roasted Brussels sprouts for extra fiber.
Pair with a light vegetable soup for a complete meal.
Add 1 tbsp hemp seeds for additional texture and omega-3s.
Serves
Prep Time
Total Time
Calories
290
Protein
28
Fat
15
Carbs
9
Tags:
Ingredients
For the Salad:
8 oz wild-caught shrimp (peeled and deveined)
4 cups mixed greens (organic recommended)
1/2 medium avocado, diced
1/2 cup cherry tomatoes, halved (organic recommended)
1/4 small red onion, thinly sliced
1/4 cup cucumber, diced (organic recommended)
2 tbsp fresh cilantro or parsley, chopped
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1/4 tsp black pepper
1/4 tsp sea salt
Directions
Cook the Shrimp:
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Add shrimp and cook for 2-3 minutes per side, until opaque and firm.
Remove from heat and set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, add mixed greens, cherry tomatoes, cucumber, and red onion.
Toss with dressing until evenly coated.
Top with cooked shrimp and diced avocado.
Serve and Enjoy!
Divide into two plates and garnish with fresh cilantro or parsley.
LEAVE A COMMENT
98% would recommend
load more