Shrimp and Avocado Salad

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.