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Shrimp and avocado salad with a lemon and olive oil dressing
Discover a tantalizing twist on a classic salad with our mouthwatering Shrimp and Avocado Salad. Bursting with flavors, this low-carb, high-protein dish is perfect for those following the SOZA weight loss program or looking for a diabetic-friendly option. Succulent shrimp, creamy avocado, and a zesty lemon and olive oil dressing create a delightful combination that will leave your taste buds begging for more.
Serve the Shrimp and Avocado Salad chilled for a refreshing experience.
Garnish with fresh herbs, such as cilantro or parsley, for an added burst of flavor.
Enjoy as a light lunch or pair with a side of steamed vegetables for a satisfying dinner.
Consider adding a sprinkle of red pepper flakes if you prefer a bit of heat.
For the salad:
1 lb (450g) shrimp, peeled and deveined
2 cups mixed salad greens
1 medium avocado, diced
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, sliced
2 tablespoons chopped red onion
For the dressing:
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
In a medium-sized bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing. Set aside.
Heat a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
In a large salad bowl, combine the mixed salad greens, diced avocado, cherry tomatoes, cucumber, and red onion.
Add the cooked shrimp to the salad bowl and pour the dressing over the top.
Toss the salad gently until all the ingredients are well coated with the dressing.
Divide the salad into two serving plates or bowls.
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