Shrimp Avocado and Spinach Salad

Shrimp Avocado and Spinach Salad is a refreshing and nutritious dish packed with protein, healthy fats, and vibrant flavors. This light yet satisfying salad is perfect for a quick lunch, dinner, or even a side dish for gatherings. With a zesty dressing and a mix of fresh ingredients, this salad is both delicious and easy to prepare.

Why You’ll Love This Recipe

• Healthy and Nutritious: Loaded with lean protein, fiber, and heart-healthy fats.
• Quick and Easy: Ready in just 15 minutes with minimal prep work.
• Light Yet Satisfying: A perfect balance of flavors and textures.
• Versatile: Enjoy as a main course or side dish.
• Naturally Gluten-Free and Low-Carb: Great for a variety of diets.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh shrimp (peeled and deveined)
• Fresh spinach leaves
• Ripe avocado (diced)
• Cherry tomatoes (halved)
• Red onion (thinly sliced)
• Cucumber (sliced)
• Olive oil
• Lemon juice
• Garlic (minced)
• Dijon mustard
• Honey or maple syrup
• Salt and pepper
• Optional: Feta cheese, crushed nuts, or fresh herbs for garnish

Directions

1. Cook the Shrimp: In a pan over medium heat, cook shrimp with olive oil, garlic, salt, and pepper for 2-3 minutes per side until pink and opaque.
2. Prepare the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine spinach, avocado, cherry tomatoes, red onion, and cucumber.
4. Add the Shrimp: Place the cooked shrimp on top of the salad.
5. Drizzle with Dressing: Toss gently to coat everything evenly.
6. Serve Immediately: Garnish with feta, nuts, or fresh herbs if desired.

Servings and Timing

• Servings: 2-4
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Variations

• Grilled Shrimp: Use grilled shrimp for a smoky flavor.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce.
• Extra Crunch: Top with almonds, walnuts, or sunflower seeds.
• Dairy-Free: Omit cheese or use a dairy-free alternative.
• Keto-Friendly: Skip the honey to reduce carbs.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Dressing Storage: Keep the dressing separate to prevent soggy spinach.
• Reheating: Best enjoyed fresh, but shrimp can be reheated gently in a pan.

FAQs

Can I use frozen shrimp?

Yes, just thaw them properly before cooking.

What’s the best way to cook shrimp for this salad?

Sautéing, grilling, or boiling all work well.

Can I make this salad ahead of time?

Yes, but store the dressing separately and add avocado just before serving.

What can I serve this salad with?

Pair with crusty bread, quinoa, or a light soup.

Can I use a different green instead of spinach?

Yes, arugula, kale, or mixed greens work well.

How do I prevent the avocado from browning?

Toss it with a little lemon juice before adding to the salad.

Is this salad good for meal prep?

Yes! Store ingredients separately and assemble before eating.

What other proteins can I use?

Try grilled chicken, salmon, or tofu for variation.

Can I add a creamy dressing instead?

Absolutely! A creamy avocado or yogurt-based dressing would work well.

How do I know when shrimp are fully cooked?

They turn pink and opaque, usually within 2-3 minutes per side.

Conclusion

Shrimp Avocado and Spinach Salad is a fresh, flavorful, and healthy meal that’s easy to make and packed with nutrition. Whether you need a quick lunch or a light dinner, this salad delivers satisfying flavors in every bite. Enjoy it as a main dish or a side for a refreshing, wholesome meal!

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