Shrimp and avocado salad

Shrimp and avocado salad is a refreshing and flavorful dish that's perfect for a light meal or as a starter. The combination of tender shrimp, creamy avocado, and crisp vegetables is complemented by a zesty dressing. Here’s how you can make it:

Ingredients:

• For the Salad:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 4 cups mixed greens or baby spinach
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cucumber, peeled and sliced
  • 1/4 cup fresh cilantro or parsley, chopped (optional)

• For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the Shrimp:

   • Preheat your grill or stovetop grill pan to medium-high heat.
   • In a bowl, toss the shrimp with olive oil, smoked paprika (if using), garlic powder, salt, and pepper.
   • Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. You can also sauté them in a skillet over medium-high heat for the same amount of time.
   • Remove the shrimp from the grill or pan and let them cool slightly.

2. Prepare the Dressing:

   • In a small bowl or jar, whisk together the olive oil, lime juice, honey or agave syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
   • Taste and adjust seasoning if necessary.

3. Assemble the Salad:

   • In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, red onion, and cucumber.
   • Gently toss the ingredients to mix.
   • Add the grilled shrimp on top of the salad.
   • Drizzle the dressing over the salad and toss gently to coat everything evenly.

4. Garnish and Serve:

   • Garnish with fresh cilantro or parsley if desired.
   • Serve immediately for the freshest taste, or chill in the refrigerator for up to an hour before serving.

Tips:

• Avocado: To prevent the avocado from browning, add it to the salad just before serving.
• Shrimp Variations: You can use pre-cooked shrimp to save time. Just make sure to chill them thoroughly before adding to the salad.
• Extra Veggies: Feel free to add other vegetables like bell peppers or radishes for added crunch and color.

Enjoy your shrimp and avocado salad!