Description
A vibrant and refreshing shrimp salad perfect for summer gatherings, featuring fresh greens, avocado, and a tangy lemon vinaigrette.
Ingredients
Scale
- 1 lb fresh shrimp (peeled and deveined)
- 4 cups fresh greens (such as spinach or arugula)
- 1 ripe avocado (cubed)
- 1 cucumber (diced)
- 1 bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh dill or parsley (chopped)
- 2 tbsp lemon or lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- While the shrimp is cooking, chop your selected veggies—cucumbers, tomatoes, bell peppers, and greens into bite-sized pieces.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Optionally, add honey or Dijon mustard.
- In a large serving bowl, toss together cooked shrimp, veggies, and avocado. Drizzle dressing over the salad and gently mix.
- Finish with a sprinkle of fresh herbs and serve immediately for the best texture.
Notes
Serve with crusty bread or homemade crackers. Store leftovers in an airtight container and consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg
Keywords: shrimp salad, summer salad, fresh salad, light meal, seafood salad