Shrimp and Avocado Salad, a complete, fresh, and delicious dish perfect for a light lunch or dinner.
This combination blends the sweetness and creamy texture of avocado with the delicate flavor of shrimp. It’s an ideal choice, especially during the summer months, due to its lightness and ease of preparation.
This salad is an excellent choice for those looking for a balanced meal, rich in nutrients and flavors. Shrimp are a source of lean protein, vitamins (especially B12), and minerals like zinc and selenium, while avocado is rich in healthy fats (monounsaturated fatty acids), fiber, vitamins (E, K, C, B), and potassium.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
You might also like these salads:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 343.66 (Kcal)
- Carbohydrates 13.87 (g) of which sugars 3.33 (g)
- Proteins 11.07 (g)
- Fat 29.97 (g) of which saturated 3.65 (g)of which unsaturated 16.89 (g)
- Fibers 8.19 (g)
- Sodium 300.74 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shrimp and Avocado Salad Ingredients
- 3 oz shrimp
- 3 1/2 cups baby spinach
- 1 avocado (ripe)
- 1 fresh scallion
- 1/4 cup hazelnuts
- 2 tbsps lemon juice
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Skillet
- Lemon Squeezer
- Salad Bowl
- Spoons
Shrimp and Avocado Salad Recipe
Start the preparation of the shrimp and avocado salad by placing the cleaned shrimp in a bowl.
Season them with salt, black pepper, and lemon juice.
Cook them in a skillet with a tablespoon of oil for no more than 5 minutes.
Transfer them to a small bowl and set aside.
In a larger bowl, place the washed and dried baby spinach, a finely sliced red scallion, and a handful of chopped hazelnuts.
Season the salad with salt, black pepper, and extra virgin olive oil.
Mix well to evenly distribute the dressing.
Add a peeled avocado, pitted and sliced, to the baby spinach salad
Finish the dish with the previously prepared shrimp.
Serve the shrimp and avocado salad immediately.
Shrimp and Avocado Salad
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Chicken and Avocado Big Salad.
FAQ (Frequently Asked Questions)
Can I replace the baby spinach?
Absolutely, you can use the type of salad you prefer! I’ve also tried it with lamb’s lettuce and baby greens, and it turns out great!
How long does it keep?
You can store this salad in the refrigerator in an airtight container for a couple of days.
Can I omit the lemon?
Of course, you can omit it or use another type of dressing; if you love oriental flavors, I recommend teriyaki sauce.
You can find many other salad recipes in the collection Original and Delicious Salads
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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