Name: Shrimp & Avocado Salad
Ingredients: 2 cups Salad Mix (like spinach and kale); 1/2 Avocado; 1/4 Red Onion; 1/3 lb Shrimp; 1/4 can Chickpeas; 1/4 cup Cooked Quinoa; Handful Peanuts; 2 tbsp Vinaigrette Dressing

This shrimp avocado salad combination is simple to put together and oh so delicious! I work from home so this is one of my go to lunch recipes.

Quick and delicious shrimp avocado salad - healthy lunch meal

Here is how I make my shrimp avocado salad (bowl)

First, I cook the shrimp! I get whatever is on sale at the grocery store. The shrimp can be any size, frozen or not. If you do get frozen shrimp, make sure to thaw them out completely before cooking them. Pat down the thawed shrimp to get any of the excess liquid out. I usually cook extra so that I can have some leftovers.

I don’t put much on them – salt, pepper, and cumin are my go to spices but you can really flavor them with whatever you want. If you have a pre-made blackened seasoning, that is always great on shrimp!

Turn the heat on high and let the pan get hot. Drizzle in a little bit of olive oil and add the shrimp. Let the shrimp cook on the first side for 3-4 minutes. Give them a little shake to flip them over for a few additional minutes and then they’re all done!

Once the shrimps are cooked, set them aside while you assemble your salad. Grab a large bowl and fill it with whatever variety of lettuce you have. I used a bag that had a combination of kale and spinach. I also love adding in some arugula for a different type of flavor.

Drizzle your dressing over the lettuce. I like to add the dressing before I add all of my other ingredients! For this salad, I used a light vinaigrette – olive oil, balsamic vinegar, apple cider vinegar, and Dijon mustard. I make a squeeze bottle full of this so that I have it on hand whenever I want a salad for lunch.

Add everything else to the top of the salad and enjoy!