Description
Mediterranean-inspired Shrimp Avocado and Spinach Salad brings zesty flavors together in one refreshing dish. Crisp greens, succulent shrimp, and creamy avocado blend seamlessly, delivering a light yet satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) shrimp, peeled & deveined
- ¼ cup (60 grams) feta cheese or goat cheese (optional)
Vegetables and Produce:
- 5 cups fresh baby spinach
- 1 large avocado, sliced
- ½ cup (75 grams) cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 1 clove garlic, minced
Seasonings and Dressing Components:
- 1 tablespoon (15 milliliters) olive oil
- ¼ cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon black pepper
- ¼ cup (30 grams) toasted almonds or walnuts (for crunch)
Instructions
- Prepare the shrimp by seasoning with a blend of salt, pepper, garlic powder, and paprika. Warm olive oil in a skillet over medium-high heat and sear the shrimp until they transform into a vibrant pink color and become completely opaque, approximately 2-3 minutes per side.
- Craft the zesty dressing by whisking together olive oil, freshly squeezed lemon juice, Dijon mustard, golden honey, minced garlic, and a pinch of salt and black pepper in a small mixing bowl until thoroughly combined.
- Create a verdant base in a spacious salad bowl by layering crisp spinach leaves as the foundation. Scatter halved cherry tomatoes, thinly sliced red onion, and creamy avocado chunks across the leafy surface.
- Strategically arrange the perfectly cooked shrimp atop the vegetable medley, then sprinkle crumbled feta cheese and toasted almond slivers for added texture and flavor complexity.
- Drizzle the vibrant lemon-garlic dressing over the salad, using gentle tossing motions to ensure each ingredient is lightly coated without bruising the delicate components. Serve immediately to preserve the salad’s fresh, crisp essence.
Notes
- Choose shrimp that’s fresh and deveined to ensure the best flavor and texture in your salad.
- Quickly sear shrimp over high heat to prevent overcooking, which can make them tough and rubbery.
- Slice avocado just before serving to prevent browning and maintain its vibrant green color.
- Enhance the salad’s nutrition by using raw baby spinach, which provides maximum vitamin retention and a crisp texture.
- Toast almonds separately in a dry skillet for a deeper, nuttier flavor that elevates the entire dish.
- Adjust dressing ingredients to create a lighter version by reducing oil and increasing lemon juice for a zesty, low-calorie option.
- Swap feta with nutritional yeast for a dairy-free alternative that still provides a tangy, cheesy flavor profile.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 200 mg