Lemony Shrimp and Avocado Salad

Photography By Kateryna Ozirna

This salad is a vibrant and nutrient-dense meal that combines protein, healthy fats, and a variety of vitamins and minerals. The shrimp provide lean protein, essential for muscle repair and maintenance, while the avocado offers heart-healthy monounsaturated fats and potassium, which support cardiovascular health. Cherry tomatoes and red onion contribute antioxidants and vitamin C, enhancing immune function. Baby spinach or mixed greens supply a rich source of iron, calcium, and fiber, promoting overall health and digestion. The addition of brown rice or quinoa provides complex carbohydrates for sustained energy, and the lemony olive oil dressing not only adds a refreshing flavor but also introduces healthy fats and vitamin E. This salad is a balanced and satisfying choice for a nutritious lunch or dinner.

Servings: 2

Photography By Kateryna Ozirna

Prep time: 10 minutes

Cooking time: 6 minutes

 

Ingredients:

•           10 medium shrimp, peeled and deveined

•           1/2 medium avocado, sliced

•           5 cherry tomatoes, halved

•           1/2 small red onion, thinly sliced

•           2 cups (40 g) baby spinach or mixed salad greens (arugula substituted for milder flavor)

•           1 tbsp (8 g) chopped almonds or pecans (walnuts substituted for potential allergen concerns)

•           1 tbsp (15 g) lemon juice

•           Salt and pepper to taste

•           1 tsp olive oil

•           1/2 cup cooked brown rice or quinoa

 

Steps:

•           In a medium skillet, heat 1 tsp of olive oil over medium heat. Pat the shrimp dry with a paper towel and season with salt and pepper. Cook the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove from the skillet and set aside.

•           Cook brown rice or quinoa according to package instructions. Let it cool slightly.

•           In a small bowl, whisk together the lemon juice and remaining olive oil to create the dressing.

•           Divide the cooked brown rice or quinoa evenly between two serving plates. Top with baby spinach or mixed salad greens. Arrange the cooked shrimp, sliced avocado, cherry tomatoes, and thinly sliced red onion over the rice/quinoa and greens.

•           Drizzle the olive oil and lemon juice dressing over the salad.

•           Sprinkle the chopped almonds or pecans over the top.

•           Season with additional salt and pepper if desired. Serve immediately and enjoy!