This salad is a delightful mix of succulent shrimp, creamy avocado, crunchy veggies, and a zesty cilantro lime dressing. It’s a satisfying and flavorful meal, perfect for lunch, dinner, or a light yet impressive appetizer.
Instructions:
Cook the shrimp: Season the shrimp with salt, pepper, and cumin. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Set aside to cool slightly.
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lime juice, cilantro, honey, salt, and pepper.
Assemble the salad: In a large bowl, combine the mixed greens, avocado, cucumber, bell pepper, and red onion.
Combine and serve: Add the cooked shrimp to the salad. Drizzle with the desired amount of dressing and toss gently to combine. Serve immediately and enjoy!
Tips:
For a spicy kick, add a pinch of cayenne pepper to the dressing or use a jalapeño lime hot sauce.
Grilled or blackened shrimp can be used for a smoky flavor.
This salad can be prepared ahead of time. Store the dressing separately and combine all ingredients just before serving to maintain the freshness of the salad.
Ingredients:
For the shrimp:
1 pound medium shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
1 tablespoon olive oil
For the dressing:
¼ cup extra virgin olive oil
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 cups mixed greens
1 ripe avocado, diced
1 cup chopped cucumber
½ cup chopped red bell pepper
¼ cup thinly sliced red onion
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