Shrimp and Avocado Salad with Mixed Greens and Lemon Dressing

Ingredients

• Cooked shrimp 5 oz
• Avocado 1/2 medium
• Mixed greens 2 cups
• Olive oil 1 tbsp
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the shrimp. If your shrimp are not already cooked, boil or sauté them until pink and opaque. Since this recipe uses cooked shrimp, simply pat them dry with a paper towel to remove excess moisture.
   Tip: Using cooked shrimp saves time and keeps the salad quick to assemble.
2. Cut the avocado. Carefully cut the avocado half in half again, remove the pit, and scoop out the flesh with a spoon. Cut the avocado into bite-sized cubes or slices depending on your preference.
   Tip: To avoid browning, you can toss the avocado gently with a little lemon juice.
3. Prepare the mixed greens. Rinse the mixed greens thoroughly under cold water to remove any dirt. Spin or pat them dry with a clean kitchen towel or paper towels to remove excess water.
   Tip: Dry greens help the dressing adhere better and prevent sogginess.
4. Make the lemon dressing. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until well combined. Season with salt and freshly ground black pepper to taste.
   Tip: Whisking the dressing creates a nice emulsion for better flavor coating.
5. Assemble the salad. In a large bowl, combine the mixed greens, cooked shrimp, and avocado pieces. Drizzle the lemon dressing over the salad and toss gently to coat all ingredients evenly.
   Tip: Toss gently to avoid mashing the avocado.
6. Serve immediately. Transfer the salad to a serving plate or bowl and enjoy immediately for the freshest taste.
   Tip: Serve promptly to enjoy the creamy avocado and crisp greens at their best.

Pro tips

• Use ripe but firm avocado to avoid mushy texture.
• If you want extra flavor, add a sprinkle of fresh herbs like cilantro or parsley.