Zesty Lime Shrimp and Avocado Salad

 

 

 

 

 

Ingredients:

For the Salad:
1 lb large shrimp, peeled and deveined
2 ripe avocados, diced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
4 cups mixed salad greens (such as arugula, spinach, or lettuce)
1 cucumber, thinly sliced
1 tablespoon olive oil (for cooking the shrimp)
For the Lime Dressing:
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
1 teaspoon honey or agave (optional for a touch of sweetness)
1 teaspoon Dijon mustard (for added tang)
1/4 teaspoon garlic powder
Salt and pepper to taste
1/2 teaspoon chili flakes (optional, for a spicy kick)

Instructions:

1. Prepare the Shrimp:
Start by heating the olive oil in a large skillet over medium-high heat. Season the shrimp with a pinch of salt, pepper, and a light sprinkle of garlic powder. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Once done, remove from the heat and set aside to cool slightly.

2. Make the Lime Dressing:
While the shrimp are cooling, prepare the zesty lime dressing. In a small bowl or jar, combine the fresh lime juice, olive oil, honey (if using), Dijon mustard, garlic powder, and chili flakes (if using). Whisk everything together until smooth, then season with salt and pepper to taste. Set aside to allow the flavors to meld.

3. Assemble the Salad:
In a large mixing bowl, combine the mixed greens, diced avocado, cherry tomatoes, cucumber slices, and thinly sliced red onion. Toss gently to combine.

4. Add the Shrimp:
Once the shrimp have cooled enough to handle, chop them into bite-sized pieces or leave them whole, depending on your preference. Add the shrimp to the salad.

5. Toss with Dressing:
Pour the lime dressing over the salad and toss everything gently to coat evenly. Be sure not to mash the avocado; just toss enough to ensure every ingredient is covered in that tangy lime goodness.

6. Garnish and Serve:
Top the salad with chopped cilantro for an added burst of freshness and color. Serve immediately as a light lunch or dinner, or refrigerate for about 30 minutes to let the flavors come together even more.