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A fresh bowl of shrimp avocado salad with cucumber and red onion served over baby spinach.
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High Protein Shrimp Avocado Salad

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 2 servings
Calories: 385kcal

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 large ripe avocado, cubed
  • 2 cups fresh baby spinach
  • 1/2 cup English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh cilantro, chopped

Instructions

  • Bring a medium pot of salted water to a boil and poach the shrimp for 2 to 3 minutes until opaque and pink.
  • Drain the shrimp and immediately submerge them in an ice water bath for 2 minutes to stop the cooking process.
  • In a small mixing bowl, whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper until emulsified.
  • In a large bowl, combine the chilled shrimp, cubed avocado, diced cucumber, and minced red onion.
  • Pour the dressing over the ingredients and toss gently to ensure the avocado remains intact.
  • Arrange the baby spinach on two plates and top with the shrimp and avocado mixture.
  • Garnish with chopped cilantro and serve immediately.