Description
Shrimp, Avocado, and Spinach Salad is a vibrant, nutrient-rich dish that brings the flavors of the tropics to your table. Packed with juicy shrimp, creamy avocado, and crisp spinach, this easy-to-make salad delivers a delightful crunch in every bite. Perfect for lunch or as a light dinner starter, it’s not only visually stunning but also sure to impress family and friends with its fresh ingredients and bold tastes.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 ripe avocado, diced
- 4 cups baby spinach, washed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Shrimp: In a skillet over medium heat, add olive oil. Once hot, season shrimp with salt and pepper. Cook until pink and opaque (about 3 minutes per side). Set aside.
- Prepare the Vegetables: Chop avocado into bite-sized pieces. Slice cucumber thinly and halve cherry tomatoes.
- Combine Ingredients: In a large bowl, gently toss spinach, avocado, cucumber, and tomatoes.
- Dress It Up: Drizzle with lemon juice and olive oil; toss gently to coat.
- Add Shrimp: Incorporate cooked shrimp into the salad mixture and combine.
- Serve: Transfer to plates or bowls and season with additional salt or crushed red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 165mg