Shrimp Avocado Salad

Step 1

Place a 10-inch skillet over medium-high heat and let it sit for 1 minute until it feels warm when you hold your hand 2 inches above it.

Step 2

Pour 1 tablespoon of olive oil into the hot skillet, tilting to coat the bottom evenly. Oil will shimmer and move quickly across the surface.

Step 3

Add the shrimp in a single layer and sprinkle with salt and pepper. Do not stir—let sit for 90 seconds until the bottom looks opaque pink.

Step 4

Flip each shrimp over with a fork and cook for another 60 seconds until the entire shrimp is uniformly pink and opaque throughout.

Step 5

Transfer the cooked shrimp to a clean plate and let cool for 2 minutes.

Step 6

Cut the avocado in half lengthwise around the pit, twist the halves apart, and remove the pit with a spoon. Scoop the flesh into a small bowl.

Step 7

Cut the lime in half and squeeze the juice from both halves into the bowl with the avocado, about 1.5 tablespoons of juice.

Step 8

Mash the avocado with a fork into the lime juice until slightly chunky and combined, then stir in the remaining 2 tablespoons of olive oil and a pinch of salt.

Step 9

Divide the mixed greens evenly between two serving bowls or plates, creating a bed about 2 inches tall.

Step 10

Arrange half of the cooked shrimp on top of the greens in each bowl, placing them in a single layer.

Step 11

Spoon half of the mashed avocado mixture over the shrimp and greens in each bowl, drizzling any remaining avocado dressing over the top.