Description
Shrimp, Avocado, and Spinach Salad is a colorful and refreshing dish that combines tender shrimp, creamy avocado, and crisp spinach for a delightful culinary experience. Perfect for lunch or dinner, this salad bursts with flavor and nutrition, making it an ideal choice for gatherings or solo meals. With its simple preparation and wholesome ingredients, this salad elevates any dining occasion while keeping health in mind.
Ingredients
Scale
- 1 pound fresh shrimp (peeled and deveined)
- 4 cups baby spinach leaves
- 2 ripe avocados (cubed)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (sliced)
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add shrimp seasoned with salt and pepper. Cook until pink and opaque, about 3 minutes per side.
- While shrimp cooks, chop baby spinach if necessary. Halve cherry tomatoes and slice cucumber.
- Cut avocados in half, remove pits, scoop out flesh, and cube.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper for the dressing.
- In a large mixing bowl, combine cooked shrimp with spinach, tomatoes, cucumber, and avocado. Toss gently.
- Serve immediately or drizzle with extra dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 140mg