Description
Shrimp, Avocado, and Spinach Salad is a vibrant and refreshing dish that tantalizes your taste buds with succulent shrimp, creamy avocado, and nutrient-rich spinach. Drizzled with a zesty lemon dressing, this salad transforms any meal into an extraordinary experience. Perfect for summer barbecues or a quick weekday lunch, it’s not just delicious; it’s nutritious too!
Ingredients
Scale
- 1 lb large fresh shrimp
- 4 cups baby spinach
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the shrimp under cold water and pat dry. In a skillet over medium heat, add olive oil and cook the shrimp for about 3 minutes per side until pink and opaque.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl to make the dressing.
- In a large bowl, combine baby spinach, sliced avocado, halved cherry tomatoes, and cooked shrimp. Toss gently.
- Drizzle the dressing over the salad mixture and toss lightly until evenly coated.
- Serve immediately on individual plates or in a large bowl.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (250g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 200mg