Shrimp and Avocado Salad

Ingredients

• Cooked shrimp 6 oz
• Avocado 1/4 medium
• Mixed greens 2 cups
• Cucumber slices 1/2 cup
• Olive oil 1 tablespoon
• Lime juice 1 teaspoon

Method

1. Prepare the shrimp. If your shrimp are not already cooked, you can boil or sauté them until they turn pink and opaque. Since this recipe uses cooked shrimp, simply pat them dry with a paper towel to remove any excess moisture.
   Tip: Using pre-cooked shrimp saves time and makes the recipe quicker.
2. Prepare the avocado. Cut the avocado in half, remove the pit, and scoop out about 1/4 of the avocado flesh. Dice the avocado into bite-sized pieces.
   Tip: To prevent the avocado from browning, prepare it just before assembling the salad.
3. Prepare the vegetables. Rinse the mixed greens thoroughly under cold water and spin or pat dry. Thinly slice the cucumber.
   Tip: Dry greens ensure the dressing sticks better and the salad doesn’t get soggy.
4. Make the dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 teaspoon of freshly squeezed lime juice until combined.
   Tip: Fresh lime juice adds brightness; avoid bottled juice for best flavor.
5. Assemble the salad. In a large bowl, combine the mixed greens, cucumber slices, diced avocado, and cooked shrimp. Drizzle the dressing over the salad and gently toss everything together to coat evenly.
   Tip: Toss gently to avoid mashing the avocado.
6. Serve. Divide the salad into two bowls or plates and serve immediately for the freshest taste.
   Tip: Serve chilled for a refreshing meal.

Pro tips

• Use ripe avocado for creamy texture and best flavor.
• If you prefer a bit of crunch, add some toasted nuts like almonds or walnuts.
• To add more zest, sprinkle a pinch of chili flakes or freshly ground black pepper.