Grilled Shrimp Salad with Mixed Greens and Avocado

Ingredients

• Shrimp 6 oz
• Mixed salad greens 2 cups
• Avocado 1/2 medium
• Olive oil 1 tbsp
• Lemon juice 1 tbsp
• Salt 1/4 tsp
• Black pepper 1/4 tsp

Method

1. Prepare the shrimp. Pat the peeled and deveined shrimp dry with paper towels. This helps them grill nicely without steaming.
   Tip: Dry shrimp will get a better sear and flavor when grilled.
2. Season the shrimp. Place the shrimp in a bowl. Add half the olive oil, salt, and black pepper. Toss gently to coat all shrimp evenly.
   Tip: Be gentle when tossing to avoid breaking the shrimp.
3. Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat until hot, about 3-5 minutes. Lightly oil the grill grates or pan to prevent sticking.
   Tip: Use a brush or paper towel dipped in oil to oil the grill safely.
4. Grill the shrimp. Place the shrimp on the grill in a single layer. Grill for about 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
   Tip: Avoid overcooking shrimp as they become rubbery; watch for color change.
5. Prepare the salad base. In a large bowl, combine the mixed salad greens. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice or cube the avocado and add it to the greens.
   Tip: Add avocado last to prevent browning if not serving immediately.
6. Make the dressing. In a small bowl, whisk together the remaining olive oil and freshly squeezed lemon juice. Add a pinch of salt and pepper to taste.
   Tip: Fresh lemon juice brightens the salad and complements the shrimp.
7. Assemble the salad. Drizzle the dressing over the mixed greens and avocado. Toss gently to combine. Top the salad with the grilled shrimp.
   Tip: Toss gently to avoid mashing the avocado.

Pro tips

• If you don’t have a grill or grill pan, you can cook the shrimp in a skillet over medium-high heat.
• To keep avocado from browning, you can sprinkle a little lemon juice on it after cutting.