Shrimp and Avocado Salad with Mixed Greens and Lime Dressing

Ingredients

• Cooked shrimp 5 oz
• Avocado 1/2 medium
• Mixed greens 2 cups
• Cherry tomatoes 1/2 cup
• Olive oil 1 tbsp
• Lime juice 1 tbsp

Method

1. Prepare the avocado. Cut the avocado in half lengthwise around the pit. Twist the halves to separate. Carefully remove the pit with a spoon or knife. Use a spoon to scoop out the flesh from one half and cut it into bite-sized cubes.
   Tip: Choose a ripe avocado that yields slightly to gentle pressure for the best creamy texture.
2. Prepare the vegetables. Wash the mixed greens thoroughly under cold running water and spin or pat dry with a clean towel. Rinse the cherry tomatoes and slice them in half.
   Tip: Drying the greens well helps the dressing stick better and prevents sogginess.
3. Make the lime dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lime juice until well combined.
   Tip: Use fresh lime juice for the best bright flavor.
4. Assemble the salad. In a large bowl, combine the mixed greens, halved cherry tomatoes, cubed avocado, and cooked shrimp. Pour the lime dressing over the salad.
   Tip: Gently toss the salad to evenly coat all ingredients with the dressing without mashing the avocado.
5. Serve. Transfer the salad to a serving plate or bowl and enjoy immediately for the freshest taste.
   Tip: Serve chilled or at room temperature depending on your preference.

Pro tips

• Use pre-cooked shrimp to save time and ensure tenderness.
• Add a pinch of salt and black pepper to the dressing for extra flavor if desired.