Ingredients
Scale
For the Salad:
- 1 pound cooked shrimp, peeled and deveined (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 bell pepper (red or yellow), diced
- 1 avocado, diced
- 2 cups mixed salad greens (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro), chopped (optional)
Instructions
Step 1: Prepare the Shrimp
- If using frozen shrimp, thaw them under cold running water or overnight in the refrigerator.
- Once thawed, pat the shrimp dry with paper towels.
Step 2: Prepare the Vegetables
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, and avocado.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined. Adjust seasoning to taste.
Step 4: Assemble the Salad
- Add the cooked shrimp to the bowl with the vegetables.
- Drizzle the dressing over the shrimp and vegetables. Toss gently to combine, ensuring everything is well coated.
- If using salad greens, place them on a serving plate and top with the shrimp salad mixture. Garnish with fresh herbs if desired.
- Prep Time: 15