The Pioneer Woman Tasty Kitchen
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Shrimp and Avocado Salad with Cilantro and Lime

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Level: Easy

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Description

This shrimp and avocado salad recipe is one of the best salad recipes ever. You can make it in just 10 minutes, it’s healthy, great for the Whole30 diet, perfect for meal planning and most importantly, it’s super tasty.

Ingredients

  • 1-½ Tablespoon Olive Oil, Divided
  • 1 pound Medium Raw Shrimp, Peeled And Deveined
  • 2 cloves Garlic, Minced Or Pressed
  • 3 cups Mixed Green Leaves
  • 1 cup Baby Plum Tomatoes, Halved
  • ½  Medium Red Onion, Thinly Sliced
  • 1  Avocado (peeled, Pitted And Sliced)
  • ½ bunches (small) Cilantro, Leaves Picked
  • 1  Lime, Juiced
  • Sea Salt And Fresh Ground Black Pepper

Preparation

Heat 1/2 tablespoon of oil into a large nonstick pan or skillet over medium-high heat. Add shrimp, garlic and sauté for 3–4 minutes, or just until cooked through. Set aside.

Arrange salad leaves in a large mixing bowl. Top with tomatoes, red onions, avocados and cooked shrimp.

Add fresh picked cilantro and lime juice. Drizzle with remaining olive oil, then season with sea salt and fresh ground pepper to taste. Gently toss to combine.

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