Shrimp and Avocado Salad with Lemon Garlic Vinaigrette

Ingredients

- 1 lb shrimp, peeled and deveined
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup lemon juice, freshly squeezed
- Salt and pepper, to taste
- 2 cups spring mix lettuce
- 1 cup parsley, chopped
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1/4 cup cheese crumbles (feta or goat cheese recommended)
- 1/4 cup vinaigrette of choice

Instructions

1. Prepare the Shrimp:
- Heat a large skillet over medium heat and add the butter.
- Once the butter is melted, add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp, red pepper flakes, salt, and pepper to the skillet.
- Cook shrimp for 3-4 minutes on each side until they turn pink and opaque.
- Squeeze half of the fresh lemon juice over the cooked shrimp and toss well.
- Remove from heat and set aside to cool slightly.

2. Assemble the Salad:
- In a large bowl, combine spring mix lettuce, chopped parsley, diced avocado, sliced cucumber, halved cherry tomatoes, thinly sliced bell peppers, and julienned carrots.
- Add the slightly cooled shrimp to the salad mixture.

3. Dress the Salad:
- In a small bowl, whisk together the remaining lemon juice and your choice of vinaigrette.
- Drizzle over the salad mixture and toss all ingredients until evenly coated.

4. Serve:
- Transfer the salad to a serving platter or individual plates.
- Sprinkle cheese crumbles on top for added flavor.
- Serve immediately for best taste and presentation.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT10M
10 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Keywords

- Shrimp Salad
- Avocado
- Healthy Lunch
- Garlic Vinaigrette
- Quick Meal
- Seafood
- Fresh Vegetables
- Summer Salad
- Cheese Crumbles
- Easy Recipe

Recipe Yield

- Feeds 4 adults

Calories

- 940 total calories

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