Ingredients
Scale
For the Shrimp:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon lemon zest
For the Salad:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 2 cups mixed greens (arugula, spinach, or romaine)
- ¼ cup feta cheese or fresh mozzarella, crumbled (optional)
- ¼ cup toasted pine nuts or almonds (optional)
For the Pesto Dressing:
- ¼ cup basil pesto (store-bought or homemade)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional, for balance)
Instructions
- Cook the Shrimp:
- In a bowl, toss the shrimp with olive oil, salt, pepper, garlic powder, paprika, and lemon zest.
- Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool slightly.
- Make the Dressing:
- In a small bowl, whisk together the pesto, lemon juice, olive oil, and honey until smooth.
- Assemble the Salad:
- In a large bowl, combine avocado, cherry tomatoes, red onion, mixed greens, feta cheese, and pine nuts.
- Add the cooked shrimp.
- Toss & Serve:
- Drizzle the pesto dressing over the salad and toss gently to coat.
- Serve immediately and enjoy!
Notes
- Make-Ahead Tip: Store the salad ingredients separately and add the dressing just before serving.
- Storage: Best eaten fresh, but leftovers can be stored in the fridge for up to 1 day. Keep the avocado separate to prevent browning.
- Protein Swap: Use grilled chicken or salmon instead of shrimp.
- Keto-Friendly: This salad is naturally low in carbs and high in healthy fats.
- Prep Time: 15
- Cook Time: 5
- Category: Salad, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean, Italian
- Diet: Gluten Free
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 180mg