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Healthy Lettuce, Shrimp and Avocado Salad Recipe

Healthy Lettuce, Shrimp and Avocado Salad

A crisp, colorful salad featuring seasoned shrimp, creamy avocado and fresh vegetables tossed in a zesty lime dressing. It is ready in about 20–25 minutes and serves four.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 lb (450 g) Medium or large shrimp, peeled and deveined
  • 8 cups Large romaine lettuce, chopped
  • 1 Large ripe avocado, diced
  • 1 cup Cherry tomatoes, halved
  • 1/2 English cucumber, sliced or diced
  • 1/4 Small red onion, thinly sliced
  • 2 tablespoons Fresh cilantro or parsley, chopped
Shrimp Seasoning
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Paprika
  • 1 clove Garlic, minced
Lime Dressing
  • 3 tablespoons Fresh lime juice
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Pat the shrimp dry, then toss them with olive oil, salt, black pepper, paprika and minced garlic if using.
  2. Heat a skillet over medium-high heat and cook the shrimp for about 2 minutes per side, until pink, opaque and just cooked through. Transfer them from the skillet and let them cool for several minutes.
  3. Whisk the lime juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt and black pepper together until combined.
  4. Place the chopped romaine, cherry tomatoes, cucumber, red onion and optional cilantro or parsley in a large bowl.
  5. Add the cooled shrimp and diced avocado, pour over the dressing and toss gently so the avocado keeps its shape. Serve immediately.

Notes

For a no-cook version, use cooked, chilled shrimp. Cook raw shrimp only until opaque and firm, and add the avocado and dressing just before serving for the best texture.