Shrimp Salad
Fresh and zesty shrimp salad with crisp vegetables and a tangy dressing.
15 mins
Prep Time
5 mins
Cook Time
2
Servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 2 cups mixed greens
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and let cool.
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Chop the vegetables: Halve the cherry tomatoes, dice the cucumber and avocado, and thinly slice the red onion.
Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
Add the shrimp: Once the shrimp have cooled, add them to the salad bowl.
Dress the salad: Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley before serving.
Chef's Tips
- Chilling the shrimp: For best results, chill the cooked shrimp in the fridge for 10-15 minutes before adding to the salad.
- Extra crunch: Add toasted almonds or walnuts for an extra crunch.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a spicy kick.
- Make ahead: You can prepare the dressing and chop the vegetables ahead of time, but assemble the salad just before serving to keep it fresh.
- Serving suggestion: Serve with crusty bread or over a bed of quinoa for a heartier meal.
