Shrimp Avocado Salad with Honey Lime Dressing
An easy main course salad, this Shrimp Avocado salad with Honey Lime Dressing is packed with flavor. The dressing doubles as the shrimp marinade to save you even more time!
- 1 lb Large, raw shrimp peeled and deveined
- 6 cups Mixed Spring Greens
- 2 Avocados sliced
- 1/2 cup Cherry Tomatoes halved
- 1 medium Red Onion sliced
In a small mason jar, add all of your salad dressing ingredients and shake vigorously until thoroughly combined.
Add about 1/3 cup of the salad dressing to a large, flat container. Add shrimp and toss to coat. Cover and refrigerate for at least one hour to let the shrimp marinate.
When ready to eat, add spring greens to a large salad bowl. Top with cherry tomatoes, avocado slices and sliced red onion.
Heat a skillet over medium high heat. Add shrimp and discard remaining marinade. Cook shrimp about 2 minutes on each side. Shrimp are done when they turn pink.
Add cooked shrimp to salad and drizzle with remaining honey lime salad dressing. Eat immediately!
You can also make the salad dressing by blending in a blender or whisking in a bowl. For those methods, add all the ingredients except for the olive oil. Blend or whisk them together. Then add the olive oil in a steady stream while you continue to blend or whisk until everything is incorporated.
Instead of cooking the shrimp on the stove top, you can also grill them on kebab skewers. They take about 2 minutes per side to grill.
Calories: 572kcal | Carbohydrates: 22g | Protein: 26g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 285mg | Sodium: 1469mg | Potassium: 789mg | Fiber: 8g | Sugar: 8g | Vitamin A: 920IU | Vitamin C: 39.8mg | Calcium: 200mg | Iron: 3.9mg