Ingredients
(Serves 4)
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tbsp olive oilTablespoon measuring cups
1 tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp cumin (optional for a smoky flavor)
For the Salad:
5 cups mixed greens (or romaine, spinach, or arugula)Cucumber salad
1 avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup feta cheese or cotija cheese (optional)
¼ cup cilantro or parsley, chopped
For the Dressing:
Onion soup
3 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tsp honey or maple syrup
½ tsp Dijon mustard
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
InstructionsTablespoon measuring cups
1. Cook the Shrimp:
Pat shrimp dry and toss with olive oil, garlic powder, paprika, salt, black pepper, and cumin.
Heat a pan over medium heat and cook shrimp for 2-3 minutes per side, until opaque and pink. Set aside.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper.Cooking classes
3. Assemble the Salad:
In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.Add cooked shrimp on top.Drizzle with dressing and garnish with fresh cilantro or parsley.
4. Serve & Enjoy!
Serve immediately for the best texture.
Cucumber salad
Nutritional Information
(Per Serving, Approximate)
Calories: 320
Protein: 28g
Carbohydrates: 14g
Fats: 20g
Fiber: 5g
Sodium: 600mg
Notes & Tips:
Make it Dairy-Free: Omit feta cheese or use a dairy-free alternative.
Add More Crunch: Sprinkle with toasted almonds, sunflower seeds, or pumpkin seeds.
Swap the Protein: Use grilled chicken, salmon, or tofu instead of shrimp.
Meal Prep: Store ingredients separately and add avocado and dressing just before serving.
Cook Time:
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
This shrimp and avocado salad is fresh, filling, and full of flavor!
Enjoy!
