Description

Bright, pan-seared shrimp and creamy avocado top a bed of fresh greens for a refreshing meal. This simple yet elegant salad is your new go-to for a healthy, satisfying lunch that’s bursting with citrus flavor.

Ingredients

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For the Lime Vinaigrette

⅓ cup high-quality extra virgin olive oil
3 tablespoons fresh lime juice (from about 2 limes)
1 teaspoon agave nectar or honey
¼ teaspoon sea salt
⅛ teaspoon ground black pepper

For the Salad

1 ⅓ pounds large shrimp (about 26/30 count, peeled and deveined)
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
12 cups mixed greens (such as baby arugula and chopped romaine hearts)
2 medium ripe avocados (pitted and sliced)
⅓ cup thinly sliced red onion
¾ cup shelled pistachios (toasted)
¼ cup fresh mint leaves (roughly chopped (optional garnish))

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Instructions

Prepare the Greens & Onion: In a large salad bowl, combine the mixed baby arugula and chopped romaine hearts. Add the thinly sliced red onion and gently toss to distribute. Set aside.
Whisk the Vinaigrette: In a small jar with a tight-fitting lid, combine the ⅓ cup extra virgin olive oil, fresh lime juice, agave nectar, sea salt, and black pepper. Seal the jar and shake vigorously until the vinaigrette is well emulsified. Alternatively, whisk the ingredients together in a small bowl.
Season the Shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the smoked paprika, and garlic powder until they are evenly coated.
Pan-Sear the Shrimp: Place the large non-stick sauté pan over medium-high heat. Once hot, arrange the seasoned shrimp in a single layer, ensuring not to crowd the pan (work in two batches if necessary). Cook for 2–3 minutes on the first side, until they turn pink and opaque. Flip the shrimp and cook for another 1–2 minutes until they are cooked through. Remove from heat immediately.
Assemble the Salads: Divide the prepared greens mixture among six bowls. Arrange the warm, pan-seared shrimp and slices of fresh avocado over the greens. Drizzle each bowl generously with the lime vinaigrette.
Garnish and Serve: Sprinkle the toasted pistachios and optional fresh mint over the top of each salad. Serve immediately for the best texture and temperature contrast.

Notes

Storage: For meal prepping, store the vinaigrette, cooked shrimp, and greens mixture in separate airtight containers in the refrigerator for up to 2 days. Add the avocado and pistachios just before serving to maintain freshness.
Ingredient Swaps: Feel free to substitute toasted pecans or sunflower seeds for the pistachios. If you’re not a fan of arugula, a mix of spinach and butter lettuce works wonderfully.
Pro Tips: To quickly toast the pistachios, spread them on a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. For perfectly ripe avocados, look for ones that yield to gentle pressure but are not mushy.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 426