SHRIMP AND AVOCADO SALAD
So, you’re craving something fresh and delicious, huh? Shrimp and Avocado Salad might just be the answer to your culinary prayers. This dish is a powerhouse of flavors and nutrients. It’s perfect for those looking to indulge without any guilt. Follow me as I take you through every step of this delicious journey!
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Nutritions
Nutrition Facts
SHRIMP AND AVOCADO SALAD
Amount per Serving
Calories
450
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Cholesterol
220
mg
73
%
Sodium
400
mg
17
%
Carbohydrates
20
g
7
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
FOR THE SALAD
- Shrimp 7 oz or 200 grams – Get them cleaned and ready!
- Avocados 2 medium – Ripe and ready for dicing
- Cherry tomatoes 5.3 oz or 150 grams – Fresh as a daisy!
- Romaine lettuce 1 head or 7 oz – The crunchier, the better
- Red onion 1 small or 2.5 oz – Thin slices work best
- Cilantro 0.7 oz or 20 grams – Fresh and chopped
- Lime juice – Freshly squeezed from 1 lime
FOR THE DRESSING
- Olive oil 2 tbsp or 30 ml – Quality matters!
- Lime juice 2 tbsp or 30 ml – Keep it fresh
- Honey 1 tbsp or 15 ml – Just a touch
- Garlic 1 clove or 4 grams – Minced to perfection
- Salt 1/2 tsp or 3 grams – To taste
- Pepper 1/4 tsp or 0.5 grams – A dash will do
Instructions
- Shrimp Time: Cook the shrimp until pink (2-3 minutes each side). Set them aside.
- Avocado Prep: Dice the avocados, toss them in a bowl.
- Salad Magic: Add all the salad ingredients to the bowl.
- Dress it Up: Whisk the dressing ingredients.
- Mix it Up: Combine everything and serve immediately. Enjoy!
Notes
TIPS
- Avocados gotta be ripe.
- Don’t overcook the shrimp!
- Customize as you like.
- Chill and serve for summer.
- Try it on fresh greens.
- Garnish with lime or cilantro.
- Make it the main or the side; it’s versatile!
