Description
This Shrimp, Avocado, and Spinach Salad is a light yet satisfying dish featuring juicy shrimp, creamy avocado, and fresh spinach, all tossed in a zesty lemon-garlic dressing. Perfect for a healthy lunch, dinner, or meal prep!
Ingredients
Units
Scale
For the Salad:
- 1 pound shrimp (peeled & deveined)
- 1 tablespoon olive oil
- 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 or goat cheese (optional)
- 1/4 cup toasted almonds or walnuts (for crunch)
For the Lemon-Garlic Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Cook the shrimp:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Toss shrimp with salt, pepper, garlic powder, and paprika.
- Cook for 2-3 minutes per side, until pink and opaque. Remove from heat.
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Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
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Assemble the salad:
- In a large bowl, add spinach, cherry tomatoes, red onion, and avocado.
- Top with cooked shrimp, feta cheese, and toasted almonds.
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Dress & serve:
- Drizzle with the lemon-garlic dressing and toss gently.
- Serve immediately and enjoy!
Notes
- Extra Protein: Add hard-boiled eggs or chickpeas.
- Grilled Option: Instead of pan-searing, grill the shrimp for extra smoky flavor.
- Dairy-Free: Omit cheese or use a dairy-free alternative.
- Make Ahead: Prep the salad ingredients separately and toss with dressing just before serving.