Description
A refreshing and vibrant salad combining creamy avocado and succulent shrimp, perfect for any occasion.
Ingredients
Scale
- 2 avocados, peeled, pitted, and diced
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1 lime, juiced
- 2 cups mixed greens
Instructions
- Heat a large skillet over medium-high heat.
- Add the olive oil to the skillet and let it heat for a minute.
- Season the shrimp with garlic powder, chili powder, cumin, salt, and black pepper.
- Place the shrimp in the skillet and cook for 2 to 3 minutes on each side until they turn pink and are cooked through.
- Remove the shrimp from the skillet and set them aside to cool slightly.
- In a large bowl, combine the diced avocados, chopped red onion, chopped cilantro, and halved cherry tomatoes.
- Add the lime juice to the bowl and gently toss the ingredients together until well combined.
- Once the shrimp have cooled slightly, slice them into smaller pieces or leave them whole, depending on your preference.
- Add the shrimp to the avocado mixture and toss gently to combine.
- In a separate large bowl, place the mixed greens.
- Top the mixed greens with the avocado salsa shrimp mixture.
- Toss everything together gently to distribute the ingredients evenly.
- Serve immediately or chill in the refrigerator for 15 to 20 minutes for a cooler, refreshing salad.
Notes
To prevent browning of avocados, use lime juice and store components separately until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 150mg