Garlic Shrimp Salad with Avocado
A quick and vibrant salad with garlicky sautéed shrimp, creamy avocado, crisp cucumber, and sweet bell pepper, all tossed in a simple olive oil and lemon dressing.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 28g
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 medium avocado
- 1 medium cucumber
- 1 medium yellow bell pepper
- ½ medium red onion
- 4 cups lettuce
- 3 tablespoons olive oil
- 3 cloves garlic
Instructions
- 1
In a large skillet, heat 2 tbsp olive oil over medium-high. Add 3 minced garlic cloves and 1 lb shrimp; cook until shrimp are pink and opaque, about 3-4 minutes per side. Remove from heat and set aside.
- 2
In a large bowl, combine 4 cups lettuce, 1 sliced cucumber, 1 diced yellow bell pepper, and 1/2 thinly sliced red onion.
- 3
Add the cooked shrimp to the salad bowl.
- 4
Dice 2 avocados and add to the bowl.
- 5
Drizzle with remaining 1 tbsp olive oil and the juice of 1 lemon. Season with salt and pepper to taste.
- 6
Toss gently to combine. Serve immediately.
Tools you’ll need
- Large skillet
- Large salad bowl
- Cutting board
- Chef's knife
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