Grilled Shrimp Salad with Avocado and Brown Rice

Ingredients

• grilled shrimp 6 oz
• mixed salad greens 2 cups
• avocado 1/2 fruit
• cooked brown rice 1 cup
• olive oil and lemon dressing 1 tbsp

Method

1. Prepare the Brown Rice. If you don’t have cooked brown rice ready, start by cooking it. Rinse 1/3 cup dry brown rice under cold water. Combine with 2/3 cup water in a pot, bring to a boil, then reduce heat to low and cover. Cook for about 40-45 minutes until water is absorbed and rice is tender. Let it cool before assembling the salad.
   Tip: You can cook brown rice ahead of time and store it in the fridge for up to 4 days to save time.
2. Grill the Shrimp. If your shrimp isn’t grilled yet, preheat a grill or grill pan to medium-high heat. Season shrimp lightly with salt and pepper. Grill shrimp for about 2-3 minutes per side until pink and opaque. Remove from heat and let rest.
   Tip: Shrimp cooks quickly; avoid overcooking to keep them tender.
3. Prepare the Dressing. In a small bowl, whisk together 1 tablespoon of olive oil with 1 teaspoon of fresh lemon juice. Add a pinch of salt and pepper to taste. This simple dressing will add brightness and healthy fats to your salad.
   Tip: Use fresh lemon juice for the best flavor.
4. Assemble the Salad. In a large bowl, combine 2 cups of mixed salad greens with 1 cup of cooked brown rice. Add the grilled shrimp and sliced half avocado on top.
   Tip: Toss gently to avoid mashing the avocado slices.
5. Dress and Serve. Drizzle the olive oil and lemon dressing evenly over the salad. Toss lightly to coat all ingredients. Serve immediately for the freshest taste.
   Tip: Add extra lemon juice or a pinch of chili flakes if you like a bit more zing.

Pro tips

• Cook brown rice in advance and refrigerate to speed up meal prep.
• Use peeled and deveined shrimp for easier grilling and eating.