Pesto Shrimp and Avocado Salad
This refreshing and flavorful salad combines succulent shrimp with creamy avocado, crisp vegetables, and a zesty pesto dressing. Perfect for a light lunch or dinner, this salad is both nutritious and satisfying.
Ingredients:
200 grams shrimp (peeled and deveined)
1 ripe avocado (cubed)
1 cup cherry tomatoes (halved)
1/2 cucumber (sliced)
1/4 red onion (thinly sliced)
– 1/4 cup pesto sauce (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Lemon juice (optional, for extra zest)
INSTRUCTIONS:
1.Cook the Shrimp:
In a skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque (about 3-4 minutes per side). Remove from heat and set aside to cool.
2. Prepare the Salad Base:
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
3. Add Avocado and Shrimp:
Add the cubed avocado and cooked shrimp to the salad.
4. Dress the Salad:
Drizzle the pesto sauce over the salad and gently toss to combine. Adjust seasoning with additional salt, pepper, and lemon juice if desired.
5. Serve Immediately:
Serve the salad immediately to enjoy the fresh flavors.
Notes:
Nutritional values can vary based on the exact ingredients and portion sizes used.
Using a homemade pesto can control added sugars and sodium levels.
Adjust the amount of pesto to your preference for more or less dressing.
This Pesto Shrimp and Avocado Salad is a great choice for a balanced meal, providing healthy fats, lean protein, and a variety of vitamins and minerals.
NUTRITIONAL INFO:
( 2 servings)
Calories: 450Protein: 25gTotal Fat:34gSaturated Fat:5gMonounsaturated Fat:19g Polyunsaturated Fat: 4gCholesterol: 220mgCarbohydrates: 15gDietary Fiber: 7gSugars: 4gSodium: 600mgPotassium: 750mgVitamin A: 25% Vitamin C: 35% o Calcium:10% Iron: 15% o