Description
Discover the vibrant flavors of this Spicy Shrimp Avocado Salad Recipe, where succulent shrimp meets creamy avocado in a refreshing medley of ingredients. Perfect for busy weeknights or casual family gatherings, this salad is quick to prepare and visually appealing. With a delightful honey mustard dressing that adds a tangy kick, each bite is both satisfying and nutritious. It’s not just a meal; it’s an experience that brings together the best of fresh produce and bold flavors. Whether you’re dining solo or impressing guests, this salad will become a go-to favorite!
Ingredients
Scale
- 1 pound Raw Shrimp (peeled and deveined)
- 4–6 Cups Baby Spinach
- 1 Cup Cherry Tomatoes (halved)
- 1 Large Avocado (sliced)
- 4 Hard-boiled Eggs (sliced)
- 1 Cup Corn (grilled fresh or frozen/thawed)
- 1 Tablespoon Olive Oil
- Dressing: Lemon juice
- Dressing: Extra virgin olive oil
- Dressing: Dijon mustard
- Dressing: Honey
- Dressing: Salt
- Dressing: Pepper
Instructions
- Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and cayenne pepper; cook until pink (about 2 minutes per side).
- In a large bowl, combine baby spinach, cherry tomatoes, sliced red onion, boiled eggs, corn, avocado slices, and cooked shrimp.
- In a jar, shake together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and pepper until combined.
- Drizzle dressing over the salad mix and top with chopped chives for garnish. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 185mg