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Shrimp and Avocado Salad

Prep: 15 min

Cook: 5 min

2 servings

Easy

This Shrimp and Avocado Salad combines the rich, fatty texture of avocados with the lean protein from shrimp, dressed in an anti-inflammatory dressing featuring olive oil, lemon, and a hint of turmeric. Avocados are packed with heart-healthy monounsaturated fats, and shrimp provides high-quality protein and omega-3 fatty acids. The addition of turmeric not only adds a beautiful color and a warm, bitter flavor but also brings powerful anti-inflammatory properties to the dish.

Anti-Inflammatory Ingredients

Olive Oil1/10 Turmeric1/10 Garlic2/10LemonAvocado2/10

Ingredients

8 ounces medium shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon turmeric
1 clove garlic, minced
2 tablespoons lemon juice
1 ripe avocado, diced
4 cups mixed salad greens
1 cup cherry tomatoes, halved
0.5 cucumber, sliced
0.25 red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
to taste salt and pepper

Instructions

Step 1: In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, turmeric, garlic, salt, and pepper.

Step 2: Add the shrimp to the marinade, toss to coat evenly, and let it marinate for 10 minutes.

Step 3: Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the marinated shrimp and cook until they are pink and opaque, about 2-3 minutes per side.

Step 4: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and diced avocado.

Step 5: Add the cooked shrimp to the salad.

Step 6: Drizzle the salad with any remaining marinade as dressing and toss gently to combine.

Step 7: Garnish with fresh cilantro before serving.