Shrimp Salad with Avocado
A light and refreshing Shrimp Salad with creamy avocado and tart grapefruit, perfect for lunch or dinner.
Ingredients
For the salad
- 1 tablespoon olive oil For cooking the shrimp
- 1 pound medium shrimp, peeled and deveined Fresh or thawed frozen shrimp
- ¼ teaspoon salt To season shrimp
- ⅛ teaspoon fresh ground black pepper To season shrimp
- 8 to 10 cups salad greens (Spring Mix recommended) Base for the salad
- 1 number avocado, sliced or diced Use ripe avocados for best flavor
- 1 number grapefruit, peeled and sectioned Canned or jarred grapefruit sections can be used
For the dressing
- 1 clove garlic, finely minced For flavor
- 1 tablespoon fresh lemon juice Adds acidity
- 1 teaspoon Dijon mustard (optional) For extra flavor
- ½ teaspoon lemon zest Enhances lemon flavor
- ½ teaspoon salt To taste
- ¼ teaspoon fresh ground black pepper To taste
- 3 tablespoons extra virgin olive oil Base for the dressing
Instructions
Cooking the Shrimp
- Heat olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Transfer the shrimp to the skillet and cook for about 2 minutes per side until they turn opaque and pink.
- Remove the shrimp from the pan and let them cool for a few minutes.
Assembling the Salad
- In a large salad bowl, toss the cooked shrimp with salad greens.
- Add the avocado slices and grapefruit sections to the salad. Set aside.
Making the Dressing
- In a small bowl, mix the minced garlic, lemon juice, Dijon mustard (if using), lemon zest, salt, black pepper, and extra virgin olive oil.
- Whisk until combined.
Serving the Salad
- Serve the salad in bowls or on plates and drizzle the dressing over the top.
- Enjoy right away, pairing it with some crusty bread or a light soup for a complete meal.
Notes
To store leftovers, keep the salad in an airtight container in the refrigerator. Store the dressing separately if planning to keep for more than a day to ensure freshness. For extra flavor, consider adding cherry tomatoes or cucumber.