Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 medium ripe avocados, cubed
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 2 cups baby arugula or spinach
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 tsp dried oregano

Instructions:

  1. Dice the cucumber and onion, halve the tomatoes, and cube the avocado. Place the greens in a serving bowl and set the avocado aside in a separate bowl with a squeeze of lemon juice to prevent browning.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes. Flip the shrimp, add minced garlic, and cook for another 1-2 minutes until pink and opaque. Remove from heat immediately.
  3. Whisk together 3 tablespoons of olive oil, lemon juice, honey, and dried oregano in a small jar until emulsified.
  4. In a large bowl, combine the cucumber, tomatoes, red onion, and feta. Pour the dressing over the vegetables and toss gently.
  5. Add the seared shrimp to the salad and gently fold in the avocado cubes before serving.