YOUR SOLIN GENERATED RECIPE
Shrimp and Avocado Salad Cups
Enjoy a refreshing burst of flavor with these shrimp and avocado salad cups. Tender, lightly seasoned shrimp mingle with creamy avocado, crisp cucumber, and sweet cherry tomatoes, all nestled in crisp romaine lettuce cups. A bright lemon-olive oil dressing ties everything together for an energizing, savory snack.
INGREDIENTS
4 ounces Shrimp (cooked)
1/4 Avocado
2 Romaine Lettuce leaves
1/2 cup halved Cherry Tomatoes
1/2 cup diced Cucumber
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the shrimp if not already cooked; ensure they are peeled and deveined, then lightly season with salt and pepper.
Wash and dry the romaine lettuce leaves, cherry tomatoes, and cucumber.
Dice the cucumber and halve the cherry tomatoes, then gently toss them together in a bowl.
In a small bowl, whisk together extra virgin olive oil and lemon juice to create the dressing.
In a separate bowl, mash the avocado until creamy and season lightly with salt.
Lay out the romaine lettuce leaves on a serving plate. Spread a thin layer of mashed avocado on each leaf.
Place the cooked shrimp on top of the avocado, and then add the diced cucumber and cherry tomato mix.
Drizzle the lemon-olive oil dressing over the assembled cups for an added burst of flavor.
Serve immediately and enjoy your refreshing, protein-packed snack.