Description
This Garlic Shrimp & Avocado Salad combines plump, garlic-sautéed shrimp, creamy avocado, crisp greens, and a zesty citrus dressing. It’s a light yet satisfying dish, perfect for a nutritious lunch or a dinner that feels indulgent without the guilt.
Ingredients
Units
Scale
- 1/2 lb large shrimp, peeled and deveined
- 1 ripe avocado, cubed
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp olive oil (plus more for dressing)
- 1 tsp butter (optional)
- 2 cloves garlic, minced
- 1 tbsp lemon or lime juice
- 1/2 tsp lemon or lime zest
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and pat dry the shrimp. Season with salt, pepper, and a squeeze of lemon. Set aside.
- Heat olive oil and butter (if using) in a skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove from heat and let rest.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Gently fold in cubed avocado.
- In a small bowl, whisk together lemon or lime juice and zest, 1–2 tbsp olive oil, minced garlic, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss lightly. Top with garlic shrimp and garnish with fresh herbs.
Notes
- Let shrimp cool slightly before adding to greens to avoid wilting.
- Use ripe avocado for best texture.
- Add lemon juice to avocado to prevent browning.
- Double dressing and reserve extra for later use.
- Great served as a grain bowl with quinoa or brown rice.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg