Description
Shrimp, Avocado, and Spinach Salad is a vibrant, refreshing dish that perfectly blends succulent shrimp, creamy avocado, and nutrient-dense spinach. This salad is ideal for a quick lunch or an elegant side dish, bursting with flavor while keeping your meal light and healthy. In under 30 minutes, you can create a stunning medley of textures and tastes that will impress your guests or treat yourself to a delightful culinary experience.
Ingredients
Scale
- 4 cups fresh baby spinach
- 8 oz large shrimp (peeled and deveined)
- 1 ripe avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Wash the spinach thoroughly and pat dry.
- Heat olive oil in a skillet over medium heat and cook the shrimp seasoned with salt and pepper for about 3-4 minutes per side, until pink. Remove from heat.
- While shrimp cools, slice the cucumber and halve the cherry tomatoes. Slice the avocado just before serving.
- In a large bowl, combine spinach, cucumber, cherry tomatoes, avocado, and cooked shrimp.
- Drizzle with lemon juice and olive oil; toss gently to coat without mashing the avocado.
- Serve immediately on plates or family-style in a bowl.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 150mg