Description
A vibrant and refreshing Mediterranean Shrimp and Avocado Salad featuring succulent shrimp, creamy avocado, crisp vegetables, and a zesty lemon-olive oil dressing. Perfect as a light lunch or a healthy dinner option, this salad combines fresh flavors and wholesome ingredients for a nutritious and delicious meal.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Salad
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 cups mixed greens (arugula, spinach, or romaine)
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side or until pink and opaque. Remove from heat and set aside to cool slightly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, olives, and diced avocado.
- Toss the salad: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Add the shrimp: Top the dressed salad with the cooked shrimp and serve immediately.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the shrimp seasoning.
- Use ripe but firm avocados to maintain the salad’s texture.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Substitute shrimp with grilled chicken or chickpeas for variety.
- To save time, buy pre-cooked shrimp and simply toss with seasoning before adding to the salad.
