Shrimp and Avocado Salad
A light, fresh salad with juicy shrimp, creamy avocado, crisp zucchini, and sweet yellow bell pepper, tossed in a simple lemon dressing.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
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Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Add the zucchini, bell pepper, avocado, and cooked shrimp to the bowl. Toss gently to coat with the dressing.
Step 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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