Description
A quick and creamy summer bowl with pan-seared shrimp, creamy avocado, and zesty lime dressing, perfect for a light meal.
Ingredients
Scale
- 4 cups mixed greens (washed)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 ripe avocados, diced (ripe, but firm)
- 1 lb shrimp, deveined and peeled (thawed if frozen)
- 1 lime, juiced (freshly squeezed)
- 2 tablespoons olive oil (room temperature)
- Salt and pepper to taste
- Fresh cilantro for garnish (chopped)
Instructions
- Pat the shrimp dry and season with salt and pepper; heat a skillet over medium heat and add the olive oil.
- Cook the shrimp for about 2–3 minutes on each side until pink and cooked through.
- In a large bowl, combine the mixed greens, cherry tomatoes, thinly sliced red onion, and diced avocados.
- Toss gently to avoid mashing the avocado.
- Add the cooked shrimp on top of the salad mixture.
- Drizzle the lime juice over the salad and toss gently to combine. Garnish with fresh cilantro before serving.
Notes
You can substitute cooked shrimp if you’re short on time.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 100mg