Description
Shrimp, Avocado, and Spinach Salad is a vibrant and refreshing dish that transforms your meal experience. Featuring succulent shrimp sautéed to perfection, creamy avocado slices, and crisp spinach leaves, this salad bursts with flavor and color. Drizzled with a zesty lemon-Dijon dressing, it’s perfect for sunny gatherings or a light dinner at home. This recipe not only pleases the palate but also packs a nutritional punch, making it an ideal choice for health-conscious eaters.
Ingredients
Scale
- 1 lb fresh jumbo shrimp
- 1 ripe avocado
- 4 cups baby spinach
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (chopped)
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Clean the shrimp under cold water and pat dry. Slice the avocado into wedges and chop the cucumber.
- In a skillet over medium heat, add olive oil. Once hot, season shrimp with salt and pepper before cooking until pink and opaque (about 3 minutes per side).
- In a large bowl, combine spinach, cherry tomatoes, avocado slices, and cucumber pieces. Add cooked shrimp once they are ready.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately on plates or bowls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 160mg