Description
This Shrimp, Avocado, and Spinach Salad is fresh, light, and packed with protein and healthy fats. Juicy shrimp, creamy avocado, and crisp spinach are tossed in a zesty lemon dressing for a quick and nutritious meal. Perfect for lunch, dinner, or meal prep!
Ingredients
Units
Scale
- :
- For the Salad:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil (for cooking shrimp)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 5 cups fresh baby spinach
- 1 large avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup toasted nuts (almonds, walnuts, or pecans)
- For the Dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (or maple syrup)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- :
- Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Season shrimp with salt, pepper, garlic powder, and smoked paprika. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
- Assemble the Salad: In a large bowl, combine spinach, avocado slices, cherry tomatoes, red onion, feta cheese, and toasted nuts.
- Dress and Serve: Drizzle the dressing over the salad and toss gently. Top with cooked shrimp and serve immediately.
Notes
- :
- Swap shrimp for grilled chicken or salmon for variety.
- Add extra crunch with croutons or sunflower seeds.
- For a creamy dressing, blend in Greek yogurt.
Nutrition
- Calories: ~350
- Sodium: ~600mg
- Fat: ~22g
- Saturated Fat: ~4g
- Protein: ~30g
- Cholesterol: ~180mg