Description
A refreshing and protein-packed salad featuring succulent garlic herb shrimp, creamy avocado, crisp greens, and a zesty lemon dressing. Perfect for a light lunch or dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 6 cups mixed salad greens
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a bowl, toss shrimp with 1 tbsp olive oil, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Let marinate for 10 minutes.
- Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
- In a small bowl, whisk together all dressing ingredients: olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
- In a large salad bowl, combine mixed greens, avocado slices, cherry tomatoes, red onion, and fresh parsley. Drizzle with dressing and toss gently to coat.
- Top salad with cooked shrimp and serve immediately.
Notes
You can customize the seasonings to taste. For extra brightness, add a pinch of lemon zest to the dressing. If you prefer a warm salad, serve the shrimp right off the skillet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: American