Avocado and shrimp salad
A light, refined, and protein-packed salad that makes an ideal lunch or quick dinner. Tender avocado and juicy shrimps pair beautifully with a zesty lime and extra-virgin olive oil dressing. For the best texture, pick ripe avocados and avoid overcooking the shrimp to keep them tender.
Ingredients
- Avocado1 piece
- Olive Oil2 tbsp
- Lime juice1 tbsp
- Garlic1 clove
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
4 steps- 1
Cut the avocado in half, remove the pit, and dice into medium cubes. Cut the cherry tomatoes in half and finely mince the garlic clove.
5 min
- 2
Heat 1 tablespoon of olive oil in a skillet, add minced garlic and shrimps. Sauté over medium heat for about 2-3 minutes per side until pink and opaque. Season lightly with salt and set aside to cool slightly.
5 min
- 3
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lime juice, salt, and freshly ground black pepper to form the dressing.
2 min
- 4
In a salad bowl, arrange the mixed greens, diced avocado, cherry tomatoes, and warm cooked shrimps. Drizzle with the prepared lime dressing, toss gently, and serve immediately.
3 min
Nutrition
1 serving ≈ 272 g
Nutrition values are estimates. - means data is unavailable.
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