Avocado Shrimp Salad
Healthy, Delicious and Quick Salad to Make with Creamy Dressing
Ingredients
- 1 1lb/450g large shrimp shelled, deveined, tails removed
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 avocados sliced or cubed
- 8oz/226g tomatoes cherry/grape or standard
- 2 tbsp parsley chopped fine
- 2 tbsp red onion chopped small dice
- 2 tbsp oil
Dressing
- 5 tbsp orange juice
- 2 tbsp lemon juice
- 1 tbsp dijon mustard or another variety
- 4 tbsp olive oil
Instructions
- Wash shrimp and dry with paper towels. Season with ΒΌ tsp salt, pepper and garlic powder. Mix well. Heat a pan to cook the shrimp. When the pan is hot, add 2 tbsps of olive or vegetable oil to coat the bottom of the pan. Place shrimp in a single layer and cook for 2 to 3 minutes until done. Turn shrimp halfway through cooking. Remove shrimp to a plate and set aside. Cook in 2 batches if your pan is not large enough to hold all shrimp in a single layer.
- In a measuring cup, whisk lemon juice, orange juice, mustard and salt/ground black pepper to taste. Add olive oil and whisk to combine.
- Cut cherry/grape tomatoes in half. If using large tomatoes, cut into bite size pieces. Place tomatoes on serving plate and top with onions and parsley. Pour a little bit of the dressing all over. Add shrimp to the plate as well as sliced avocado. Pour some of the dressing over avocado and shrimp.
- Salad will serve 4 people as a side or 2 people as a meal.
- There may be some dressing leftover. You can also serve the whole salad on a bed of romaine lettuce and coat the lettuce in some of the dressing.
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