Avocado Shrimp Salad


For the Salad:

1/2 lb (225 g) large shrimp, peeled and deveined
1 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 medium romaine lettuce, washed and chopped
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/2 medium red onion, thinly sliced
1 avocado, diced
For the Dressing:

2 tablespoons olive oil
Juice of 1 medium lemon (about 2 tablespoons)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning


Season shrimp with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink. Remove from heat and let it cool.
In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, and diced avocado.
In a separate bowl, whisk together the dressing ingredients until well combined.
Add cooled shrimp to the salad. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes

Servings: 4 servings

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