Shrimp and Avocado Salad

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 medium avocado
• 1 medium zucchini
• 1 medium yellow bell pepper
• 1 medium lemon
• 3 tbsp olive oil
• ¼ cup fresh parsley or cilantro
• 1 pinch salt and pepper

Instructions

1. 1

   Pat the 1 lb shrimp dry with paper towels and season with a pinch of salt and pepper. Heat 1 tbsp of the olive oil in a large skillet over medium-high heat.

2. 2

   Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate and let cool slightly.

3. 3

   Slice the 1 zucchini and 1 yellow bell pepper into thin strips. Cut the 2 avocados in half, remove the pits, and slice the flesh.

4. 4

   In a large bowl, whisk the remaining 2 tbsp olive oil with the juice of 1 lemon and a pinch of salt and pepper.

5. 5

   Add the zucchini, bell pepper, avocado, and cooked shrimp to the bowl. Toss gently to coat with the dressing.

6. 6

   Chop the 0.25 cup fresh parsley or cilantro and sprinkle over the salad. Serve immediately.

Tools you’ll need

• Large skillet
• Large bowl
• Cutting board
• Chef's knife
• Citrus juicer

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