Shrimp and Avocado Salad with Mixed Greens

Ingredients

• Cooked shrimp 6 oz
• Avocado 1 medium
• Mixed greens 2 cups
• Cherry tomatoes 1 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the shrimp. If your shrimp are not cooked, boil them in salted water for 2-3 minutes until pink and opaque. Drain and let cool. If already cooked, you can skip this step.
   Tip: Avoid overcooking shrimp as they can become rubbery.
2. Prepare the avocado. Cut the avocado in half lengthwise, twist to separate halves, remove the pit carefully with a spoon or knife. Scoop out the flesh with a spoon and cut into bite-sized cubes.
   Tip: Use ripe avocado that yields slightly to gentle pressure for best texture.
3. Prepare the cherry tomatoes. Wash the cherry tomatoes under cold running water. Slice each tomato in half and set aside.
   Tip: Use ripe, firm tomatoes for the best flavor and texture.
4. Assemble the salad. In a large bowl, combine the mixed greens, halved cherry tomatoes, cubed avocado, and cooked shrimp.
   Tip: Toss gently to avoid mashing the avocado.
5. Make the dressing and toss. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Pour the dressing over the salad and toss gently until everything is evenly coated.
   Tip: Add salt and pepper to taste if desired.
6. Serve. Divide the salad between two plates or bowls and serve immediately for the freshest taste.
   Tip: Serve with crusty bread or as a light main dish.

Pro tips

• Use fresh lemon juice for the best flavor in the dressing.
• If you want a little crunch, add toasted nuts like almonds or walnuts.