🥗 Shrimp & Avocado Salad
Ingredients (Serves 2–3)
For the Salad:
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
1 large avocado, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 small cucumber, diced
2 cups mixed greens (or romaine/spinach)
Optional: fresh cilantro or parsley, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp lime juice (or lemon juice)
1 tsp honey (or agave nectar)
½ tsp Dijon mustard
Salt and pepper, to taste
Instructions
Cook the Shrimp
In a skillet, heat 1 tbsp olive oil over medium-high heat.
Add the minced garlic and sauté for 30 seconds.
Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side — until pink and opaque.
Remove from heat and let cool slightly.
Make the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine mixed greens, avocado, tomatoes, cucumber, and red onion.
Add the cooked shrimp.
Drizzle dressing over the top and toss gently to coat.
Serve
Garnish with chopped cilantro or parsley if desired.
Serve immediately, or chill for 10–15 minutes before serving.
Optional Add-Ons
For extra protein: add boiled eggs or quinoa.
For spice: sprinkle with chili flakes or drizzle sriracha-lime sauce.
For crunch: top with toasted pumpkin seeds or crushed tortilla chips.