Shrimp and Avocado Salad with Brown Rice

Ingredients

• Cooked shrimp 6 oz
• Avocado 0.25 medium
• Mixed greens 2 cups
• Brown rice 0.5 cup
• Olive oil 1 tbsp
• Lime juice 1 tbsp

Method

1. Prepare the avocado. Cut the avocado in half lengthwise, remove the pit carefully, and scoop out one quarter of the avocado flesh. Dice it into small cubes about 1/2 inch in size. This will add creaminess and texture to your salad.
   Tip: Use a spoon to scoop the avocado gently to avoid bruising.
2. Combine the salad ingredients. In a large bowl, add the mixed greens, cooked brown rice, diced avocado, and cooked shrimp. Mix gently to combine all ingredients evenly without mashing the avocado.
   Tip: Use a large bowl to give yourself enough space to toss the salad without spilling.
3. Make the dressing. In a small bowl or cup, whisk together the olive oil and freshly squeezed lime juice until well combined. This simple dressing will brighten the flavors of your salad.
   Tip: Add a pinch of salt and pepper if desired to enhance the dressing flavor.
4. Dress the salad. Pour the dressing over the salad mixture. Use salad tongs or two large spoons to gently toss everything together until the ingredients are evenly coated with the dressing.
   Tip: Toss gently to keep the avocado intact and prevent it from becoming mushy.
5. Serve immediately. Transfer the salad to a serving plate or bowl. Enjoy your fresh and nutritious Shrimp and Avocado Salad with Brown Rice right away for the best taste and texture.
   Tip: If not serving immediately, keep the salad refrigerated and add avocado just before serving to avoid browning.

Pro tips

• Use cooked shrimp that is already peeled and deveined to save prep time.
• If you want extra flavor, sprinkle some chopped fresh cilantro or parsley on top before serving.