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Grilled Shrimp Salad with Avocado

A light yet satisfying meal perfect for warm weather, combining succulent grilled shrimp with creamy avocado and crisp vegetables.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 ripe avocados diced
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lemon juiced
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

Instructions
 

  • Start by marinating the shrimp. In a bowl, combine olive oil, minced garlic, half the lemon juice, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
  • While the shrimp marinates, prepare the dressing by whisking together olive oil, lime juice, honey, and Dijon mustard. Season with salt and pepper to taste.
  • Preheat your grill to medium-high heat (around 400°F). If using an indoor grill pan, heat over medium-high heat.
  • Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Don't overcook them - they should be just opaque throughout.
  • In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
  • Add the diced avocado and grilled shrimp to the bowl.
  • Drizzle with the prepared dressing and gently toss to combine.
  • Serve immediately while the shrimp is still warm.