Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 8 cups mixed greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 ripe avocado, diced
- 1/4 red onion, thinly sliced
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: feta cheese crumbles or olives
Instructions
- Season the shrimp lightly and cook in a hot skillet for 2-3 minutes per side until pink; cool slightly.
- Whisk olive oil, lemon juice, Dijon, salt, and pepper to make the dressing.
- In a large bowl, toss greens with cucumber, tomatoes, red onion, avocado; add shrimp; drizzle dressing and toss to combine.
- Season to taste and garnish with herbs before serving.
Notes
- Use pre-cooked shrimp for the fastest version.
- Keep dressing separate if meal-prepping.
- Garnish with chopped fresh herbs for aroma.
- Omit feta to make it dairy-free.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-cook / quick toss
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg
