Ingredients
Scale
- 2 avocados, peeled, pitted, and diced
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lime
- 2 cups mixed greens
Instructions
- Heat a large skillet over medium-high heat until the olive oil shimmers.
- Drizzle in the olive oil and warm for 1 minute before adding the shrimp.
- Season shrimp with garlic powder, chili powder, cumin, salt, and black pepper. Cook for 2 to 3 minutes on each side until pink and cooked through.
- Remove shrimp and let them cool slightly.
- In a large bowl, combine diced avocados, red onion, cilantro, cherry tomatoes, and lime juice. Gently toss to mix.
- Once shrimp have cooled, add them to the avocado mixture and toss gently.
- Place mixed greens in a large bowl and top with the shrimp and avocado salsa mixture. Give a gentle toss before serving.
- Serve immediately or chill in the refrigerator for 15 to 20 minutes if you prefer.
Notes
For added flavor, marinate shrimp in olive oil and spices for 15-30 minutes before cooking. Customize with your favorite veggies!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 180mg