Shrimp Avocado Salad (Print Version)
# Ingredients:
→ For the Dressing
01 -
2 lemons, juiced
02 -
1 lemon, zested
03 -
2 tablespoons maple syrup
04 -
1 tablespoon minced garlic
05 -
2 teaspoons Dijon mustard
06 -
½ teaspoon salt, or more to taste
07 -
¼ teaspoon pepper, or more to taste
08 -
4 tablespoons olive oil
→ For the Salad
09 -
1 pound cooked shrimp, tails removed and cut into thirds
10 -
1 large avocado, peeled and diced or sliced
11 -
1 pint cherry tomatoes, cut in half
12 -
½ cup red onion, thinly sliced
13 -
3 to 4 cups tender salad greens
# Instructions:
01 -
In a small bowl, combine the fresh lemon juice, lemon zest, maple syrup, minced garlic, Dijon mustard, salt, pepper, and olive oil. Set aside.
02 -
In a large mixing bowl, toss together the greens with half of the dressing. Transfer to your serving platter or bowl.
03 -
In the mixing bowl, add the shrimp, avocado, tomatoes, red onions, and the rest of the dressing. Toss well to combine.
04 -
Transfer the shrimp and avocado mixture over the greens. If time permits, cover and refrigerate for 10 minutes to allow flavors to meld together before serving.