Ingredients:

  • 1 lb medium brown shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ red bell pepper, sliced
  • ½ avocado, sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • Salt and pepper to taste

Instructions:

  1. Season shrimp with garlic, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sauté shrimp for 2-3 minutes on each side until pink and opaque.
  4. In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  5. Whisk until emulsified and smooth.
  6. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion.
  7. Drizzle with half of the zesty dressing and toss gently to coat.
  8. Top the salad with sautéed shrimp and sliced avocado.
  9. Drizzle with additional dressing and serve.
  10. Divide salad into individual plates or bowls and enjoy immediately!