YOUR SOLIN GENERATED RECIPE
Crispy Avocado and Shrimp Salad with Fresh Veggies and Zesty Dressing
Enjoy a vibrant salad loaded with crispy, succulent shrimp, creamy avocado, and a medley of fresh veggies, all tossed in a zesty lemon-olive oil dressing. This dish brings together contrasting textures and flavors for a satisfying, nutrient-packed meal.
INGREDIENTS
5 oz Shrimp, peeled and deveined
1/2 medium Avocado
2 cups Mixed Salad Greens & Veggies
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until they become crispy and pink. Set aside to cool slightly.
In a large bowl, combine mixed salad greens, sliced cucumbers, halved cherry tomatoes, and thinly sliced red onions if using.
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into bite-sized pieces and gently add to the salad.
In a small bowl, whisk together the olive oil and lemon juice. Drizzle this zesty dressing over the salad.
Add the cooked shrimp to the salad and toss gently so all ingredients are well coated with the dressing.
Serve immediately and enjoy the vibrant mix of flavors and textures.