shrimp avocado tomato salad

Looking for a high-protein salad? This delicious
Shrimp Avocado Salad
recipe is fresh, healthy, and quick and easy to make!

Prep: 10 mins

Cook: 5 mins

Serves: 4

Ingredients

For The Shrimp
▢1 tbsp olive oil
▢1/2 lb raw shrimp peeled and deveined tail-on
▢Salt and ground black pepper

For The Salad
▢4-6 cups romaine lettuce washed and chopped
▢1 cup cherry tomatoes cut in half
▢3 slices of red onions
▢Half avocado
▢2 medium boiled eggs sliced
▢Feta cheese for garnishing

For The Dressing
▢1 tbsp freshly squeezed lemon juice
▢3 tbsp extra virgin olive oil
▢1 tbsp Dijon mustard
▢Salt and fresh ground black pepper to taste

Instructions

For The Shrimp
1.Using paper towels, pat dry shrimp and add in a medium bowl.
2.Add salt and black pepper. Stir well.
3.In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

For The Salad
1.In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp. Slice avocados and arrange on salad.

2.In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
3.Taste to check the seasoning and pour over the salad. Top with feta cheese. Enjoy!

Tips

Buy peeled and deveined shrimp to speed up the prep time.

You can soak the red onions in cold water to remove some of the bite from them.

Pat the shrimp dry before using as it can steam instead of sear in the skillet if there’s moisture.

To store: Put leftover shrimp salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Store the dressing separately, so it doesn’t make the salad soggy.

To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.

Nutrition 

Serving: 1/4 Calories: 254kcal (13%) Carbohydrates: 7.3g (2%) Protein: 15.2g (30%) Fat: 18.2g (28%) Saturated Fat: 3g (19%) Cholesterol: 184mg (61%) Sodium: 338mg (15%) Fiber: 2.8g (12%) Sugar: 2.7g (3%)




          🍳 Tried this recipe?