👩🍳 Instructions
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1
Pat the peeled and deveined shrimp completely dry. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, smoked paprika (if using), a good pinch of salt, and a grind of black pepper.
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2
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid crowding the pan). Cook for 2-3 minutes per side, until pink and opaque.
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3
While shrimp cool slightly, prepare the dressing: In a small bowl or jar, combine lime juice, lemon juice, 1/4 cup extra virgin olive oil, cilantro, parsley, Dijon mustard, and honey (if using). Whisk or shake vigorously until emulsified. Taste and adjust seasoning with salt and pepper.
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4
In a large mixing bowl, combine the spinach or mixed greens, sliced red onion, and halved cherry tomatoes. Add the cooled shrimp and diced avocado.
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5
Drizzle about half of the citrus dressing over the salad ingredients. Gently toss everything together until evenly coated. Serve immediately, topped with crumbled feta cheese if desired, and offer extra dressing on the side.
💡 Notes
For best results, dice the avocado just before assembling the salad to prevent browning. This salad is best enjoyed fresh; if meal prepping, store dressing and components separately and combine just before serving. Feel free to add other crunchy vegetables like bell peppers or cucumbers.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
28g
Total Fat
28g
Saturated Fat
5g
Carbs
20g
Fiber
6g
Sugar
7g
Sodium
520mg
Cholesterol
170mg
