Shrimp Avocado and Spinach Salad
Ingredients
- 1 lb large shrimp, peeled and deveined
- 5 oz fresh baby spinach
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon honey
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter (for cooking shrimp)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of cayenne (optional)
Instructions
- Pat shrimp dry with paper towels. Season with smoked paprika, garlic powder, salt, pepper, and cayenne if using. Toss to coat evenly.
- Heat a skillet over medium-high heat. Add olive oil or butter and let it get fully hot before adding the shrimp.
- Cook shrimp in a single layer for about 2 minutes per side until pink, opaque, and curled into a loose C shape. Remove from heat and let rest.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl or jar. Taste and adjust seasoning.
- Arrange spinach on a wide bowl or platter. Add cherry tomatoes, red onion, and avocado gently on top.
- Place the cooked shrimp over the salad while still slightly warm. Drizzle dressing over everything. Add feta if using. Toss gently and serve immediately.
Notes
Pat your shrimp completely dry before cooking — this is the single most important step for getting good color and texture instead of steamed, pale shrimp.