Shrimp and Avocado Salad Recipe
Hello friends! Just made this simple but so delicious shrimp and avocado salad for lunch and want to share the recipe with you! It is ideal for a light mid-day meal – easy and fast to make, very nutritious and easy digestible.
About the Recipe
It took me only 15 minutes to cook this recipe and the main trick to make it tasty is to use fresh and quality ingredients – shrimps, avocado, baby tomatoes.
When it comes to the greens you can use whatever you like or have available, for example, mix salad greens, baby spinach, Romaine lettuce or arugula. All greens are an amazing source of various minerals – such as magnesium, iron, copper, folate and vitamins. It is essential to have them included in our menu if you want to follow a healthy lifestyle.
And of course, avocado is always a great pair for a shrimp – so if you like it, do not hesitate to add. I always touch avocado before buying to check if it is ripe or not – it needs to be a little bit soft. The stem shouldn’t be brown though – otherwise, the avocado is overripe and will likely to have brown spots inside. If the avocado stem doesn’t release, it means it is not ready yet. Avocado has a low sugar content so this recipe is suitable for diabetics. It is also a good source of monosaturated fatty acids, which are so useful for heart and it helps to lower down bad cholesterol.
- 1 pound of medium Shrimp
- 8 cups greens such as arugula, spinach, or spring mix
- 1 tablespoon lemon juice
- Extra virgin olive oil
- Juice of ½ lemon
- 1 sliced avocado
- Salt and Italian mixture of herbs for salad seasoning
- Stear the shirmps on the pan, add salt and sprinkle with lemon juice.
- Toss the shrimp with the salad greens, baby tomatoes olive oil, salt and herbs in a large bowl. Add the sliced avocado and serve.
