Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 4 cups (120g) mixed salad greens (e.g., arugula, spinach, or mesclun)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 1 teaspoon honey or agave syrup (optional)
  • Salt and pepper to taste

Instructions:

  1. Rinse and pat dry the shrimp. Season with salt and pepper.
  2. In a mixing bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper until well combined.
  3. Heat a skillet over medium-high heat and add shrimp to the pan in a single layer.
  4. Sauté for 2-3 minutes until pink and opaque, turning once.
  5. In a large bowl, combine salad greens, avocados, cherry tomatoes, and red onions.
  6. Drizzle dressing over the salad and toss gently to coat.
  7. Top with sautéed shrimp before serving.