Description
A refreshing salad featuring succulent shrimp, creamy avocado, and vibrant vegetables, tossed in a zesty dressing.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 avocados, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove from heat and let cool.
- In a large bowl, combine the diced avocados, cucumber, cherry tomatoes, red onion, and Kalamata olives.
- Add the cooked shrimp to the salad mixture and gently fold in to combine all the ingredients well.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with extra lemon wedges or fresh herbs if desired.
Notes
For best results, prepare the dressing just before serving to maintain the avocado’s color. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 6
- Category: Salad
- Method: No-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 170mg