Description
A refreshing shrimp salad that is perfect for a light lunch or dinner. This recipe combines succulent shrimp with crisp vegetables and a tangy dressing.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes per side.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
- In a small bowl, whisk together lime juice, mayonnaise, and Dijon mustard.
- Add cooked shrimp to the salad and drizzle with dressing. Toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Feel free to add other vegetables to the salad, such as bell peppers or radishes.
- This salad can be made ahead of time, but add the avocado just before serving to prevent browning.
Keywords: shrimp salad recipe, easy shrimp salad, healthy shrimp salad, shrimp salad with avocado, shrimp salad dressing