Shrimp and Avocado Salad

Happy Sunday y’all!  I’ve been a busy bee settling into my new home in San Antonio, so expect to hear me say “y’all” a lot more often.  The weather is much warmer here than in San Francisco, so I thought this fresh-to-death salad was perfect.  And watermelon radishes are just so pretty that I couldn’t help but adding them on top!  Besides, they add a nice crunch here and contrast well with the creamy cilantro lime dressing and avocado.

I cooked up my shrimp in a skillet but you can easily toss them on some skewers and grill them along with some corn on the cob (which got a little buried under all the other good stuff).  If you’re using a skillet, be sure to pat your shrimp dry after you take them out of the marinade so they get a nice sear in the hot pan!

I wanted this recipe to be as un-complicated as possible, so the dressing does double duty as a shrimp marinade – you just add some Greek yogurt and honey to half of the marinade to end up with that creamy-dreamy dressing you see here.

I hope you’re all enjoying some sunshine this weekend!  I have yet to really see the sunshine here, but I think it’ll poke out from behind the rain clouds soon 🙂

Recipe

5 from 1 vote

Shrimp and Avocado Salad

Prep: 31 minutes mins

Cook: 10 minutes mins

Total: 41 minutes mins

Servings: 4 servings

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Servings: 4 servings

Ingredients

• ▢ 1 lb raw shrimp, peeled and deveined, tail on
• ▢ 6 cups baby spinach
• ▢ 2 small avocados, sliced
• ▢ 1 cup corn
• ▢ 1 cup cherry tomatoes, halved
• ▢ 1 cup cilantro, loosely packed
• ▢ 2 tbsp olive oil
• ▢ 1/2 tbsp honey
• ▢ 1 tsp Flavor God Spicy Everything Seasoning
• ▢ 4 cloves garlic
• ▢ 1/4 cup fat free plain Greek yogurt
• ▢ Optional: watermelon radishes, sliced

Instructions

• Combine cilantro, juice of 2 limes, olive oil, Flavor God seasoning, and garlic in a blender.  Blend until mostly smooth.
• Pour half of the cilantro mixture over shrimp in a resealable container and marinate for no more than 30 minutes.
• Add Greek yogurt and honey to the reserved cilantro mixture and blend.  Set aside to use as dressing.
• Layer spinach, corn, tomatoes and avocado in a serving dish.
• Grill or pan sear shrimp until cooked through.  Add on top of assembled salad ingredients and top with dressing before serving.

Tips & Tricks

To get a nice sear on the shrimp in a pan, rinse and dry them before marinating, then lay them out on a paper towel lined plate after removing them from the marinade.  Lightly pat them dry before adding them to a dry, hot pan over medium-high heat.  Don’t overcrowd the pan or move them around, except for flipping them once.

Nutrition Information

Calories: 354kcal (18%), Carbohydrates: 26g (9%), Protein: 25g (50%), Fat: 19g (29%), Cholesterol: 166mg (55%), Sodium: 297mg (13%), Potassium: 515mg (15%), Fiber: 10g (42%), Sugar: 6g (7%)