In this irresistible shrimp and avocado salad, tender, garlic shrimp, creamy avocado, crispy vegetables and a rich sweet flavor. When I eat salad, every bite makes me grin.
Shrimp and avocado salad
It only takes a few minutes to cook the shrimp, and the remaining time required here is all about preparing vegetables. If you want it easier for dinner, you can also make one in advance. Just add the avocado and then apply seasoning.
The salad base is made with crunchy lettuce, spring mixture, cucumber, tomatoes, pepper, carrots and fresh parsley. If you haven’t tried a salad with lots of fresh parsley in it, you’ll miss it.
The savory flavour of coriander is similar to the way lemons brighten up in countless sweet and savory dishes. I shared the vegetables in this salad earlier this week. It perfectly blends all the flavors together.
Avocado shrimp salad
Cook the shrimps with garlic-cooked butter and drizzle with a little lemon juice to make them super juicy and full of flavor. Pair the shrimp with creamy avocado, crispy crunchy vegetables and simple vinegar to add a furry salad.
Whether you are making this for yourself or serving friends, this is a salad that looks great and tastes better. This is one of the meals you feel satisfied and full without being too heavy.
For an extra meal (even the most picky carnivore), check out this chopped salad. It’s full of crispy romaine lettuce, sweet tomatoes and fresh corn, salty bacon, rich and creamy avocado slices, vegetable-cut cheddar cheese, crispy bread crumbs and the perfect ranch dressing.
This chopped Italian salad checked all the boxes for us, with plenty of meat and cheese, crispy fresh vegetables, rich olives and pepperoni and discarded with a peculiar sauce.
Street tacos encountered a large green salad in this carnitas salad bowl. Crispy lettuce is sprinkled with juicy carnivore, tomatoes, avocados, onions, corn, beans and cheese, and then crammed with lime.
Crispy lettuce, ripe tomatoes, cucumbers, peppers, crispy corn and black beans are combined with the simple BBQ ranch seasoning in this Southwest Chicken Salad. My family has enjoyed it for nearly 20 years.
The chopped salad I dreamt of combining crispy bacon, garlic shrimp, ripe avocado, juicy tomatoes, sweet corn and cream cheese, and a handful of fresh parsley to make all flavors bright.
Serve: 4 Serve
Shrimp instructions
-
Place the shrimp in a colander and rinse with cold water. Line up a piece of paper towel on a large plate or tray and place the shrimp on the towel. Pat dry with extra tissue. Place next to the stove.
-
Melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the shrimp to the pan and sprinkle with salt and pepper. Cook for about 2 minutes. Turn on the other side and cook for 1-2 minutes.
-
Remove from the heat and drizzle with lemon juice. Be careful not to overcook the shrimp. Transfer the cooked shrimp to a plate and set aside.
Salad instructions
-
In a large bowl, mix lettuce vegetables, spring mixture, parsley, cucumber, tomatoes, pepper and carrots together. Gently drizzle with vinegar and make a good toss.
-
Transfer to a bowl and top with sliced avocado, shrimp and crumble cheese. Serve with other seasonings as needed.
Calories: 288KCAL · carbohydrate: 17g · protein: twenty fourg · Fatty: 15g · Saturated fat: 5g · Polyunsaturated fat: 1g · Monounsaturated fat: 6g · Trans fat: 0.01g · cholesterol: 156mg · sodium: 800mg · Potassium: 914mg · fiber: 6g · sugar: 6g · Vitamin A: 10895IU · Vitamin C: 74mg · calcium: 163mg · iron: 3mg
