In case you're searching for a high protein, high fat kind of plate of mixed greens that is as yet stacked with bunches of nourishment, I believe you're going to adore this Shrimp Avocado Salad. I more often than not make this in the mid year since it has truly light and new flavors that is ideal for an outing or grill. Be that as it may, since many individuals I know are doing the ketogenic diet and searching for all the more low-carb thoughts, I figured this plate of mixed greens would be fitting this season!
To begin with, cook the shrimp. You'll simply need to utilize olive oil, salt and pepper and cook until it's obscure and pink. You can likewise skirt this progression and simply purchase cooked shrimp. However, I incline toward purchasing crude shrimp and cooking it myself. Enable the shrimp to cool while you're making the dressing.
Likewise, in the event that you get any abundance fluid from cooking the shrimp as I did, simply dispose of it when you move the shrimp to the serving of mixed greens.
This light and basic Shrimp Avocado Salad utilizes just a couple of basic fixings with a lively lime olive oil dressing that includes a burst of crisp flavor!
Ingredients
1 lb. shrimp thawed, drained and patted dry with paper towel
1 tablespoon olive oil
1.5 avocados diced
Salt and pepper to taste
1-2 tablespoon red onions small diced
1 tablespoon fresh chopped cilantro
Dressing
3 tablespoons extra-virgin olive oil
3 tablespoons fresh-squeezed lime juice
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon Fresh cracked pepper
Instructions
To cook the shrimp, heat olive oil in a large pan over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook until the shrimp is opaque, about 2-3 minutes per side. Remove from heat and allow to cool to room temperature.
To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin and salt.
Transfer the cooked shrimp on top of the dressing, add the avocados, red onions and cilantro. Gently combine all the ingredients with the dressing in the bowl.
Serve at room temperature or chilled on its own or with butter lettuce.
Recipe Notes
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it's best to enjoy it within 24 hours since the avocados will slightly brown the next day.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.
Substitutes: For best results, follow the recipe as is. However if you're not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.
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