Shrimp Salad with Mixed Greens and Avocado

Name: Shrimp Salad with Mixed Greens and Avocado
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Cooked shrimp (peeled and deveined); 2 cups Mixed salad greens (washed and dried); 1/4 medium Avocado (ripe, peeled and sliced); 1 tbsp Olive oil (extra virgin); to taste Lemon juice (freshly squeezed); to taste Salt; to taste Black pepper (freshly ground)

440 kcal · 50 g protein · 10 minutes · 1 servings

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Shrimp Salad with Mixed Greens and Avocado

This refreshing shrimp salad combines tender cooked shrimp with crisp mixed greens and creamy avocado, all dressed in a light lemon and olive oil dressing. It’s a nutritious and satisfying meal perfect for a healthy lunch or light dinner.

440 kcal 50 g protein 10 minutes

Ingredients

Cooked shrimp 6 oz
Mixed salad greens 2 cups
Avocado 1/4 medium
Olive oil 1 tbsp
Lemon juice to taste
Salt to taste
Black pepper to taste

Method

Prepare the shrimp. If your shrimp is not already cooked, boil or sauté it until pink and opaque. Since we are using cooked shrimp, simply pat them dry with a paper towel to remove any excess moisture.
Tip: Use cooked shrimp from the store for convenience, or cook fresh shrimp quickly in boiling water for 2-3 minutes.
Prepare the salad greens. Rinse the mixed salad greens thoroughly under cold water to remove any dirt. Spin or pat them dry with a clean kitchen towel or paper towels to avoid soggy salad.
Tip: Dry greens well to help the dressing stick better and keep the salad crisp.
Slice the avocado. Cut the avocado in half, remove the pit, and carefully scoop out 1/4 of the avocado. Slice it into thin pieces or small cubes according to your preference.
Tip: Use a ripe avocado that yields slightly to gentle pressure for the best creamy texture.
Make the dressing. In a small bowl, combine 1 tablespoon of extra virgin olive oil with freshly squeezed lemon juice. Add salt and freshly ground black pepper to taste. Whisk or stir well to emulsify the dressing.
Tip: Adjust lemon juice and seasoning gradually to balance acidity and saltiness to your liking.
Assemble the salad. In a large bowl or plate, place the mixed salad greens as the base. Arrange the cooked shrimp and sliced avocado on top. Drizzle the lemon olive oil dressing evenly over the salad.
Tip: Toss gently if you prefer the dressing distributed evenly, or leave as is for a composed presentation.
Serve immediately. Serve the shrimp salad fresh to enjoy the crisp greens and creamy avocado at their best.
Tip: If preparing ahead, keep dressing separate and add just before serving to prevent sogginess.

Pro tips

Use fresh lemon juice for the best flavor in the dressing.
Make sure to dry salad greens thoroughly to keep the salad crisp.