Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups (about 200g) mixed salad greens (e.g., arugula, spinach, romaine)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 avocado, diced
  • 1/4 red onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup (60ml) olive oil
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add shrimp; cook until pink and opaque (about 3-5 minutes). Drain and set aside to cool.
  2. In a mixing bowl, combine lemon juice, lime juice, Dijon mustard, and honey. Whisk in olive oil until emulsified. Season with salt and pepper.
  3. In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, avocado, and red onion. Add cooled shrimp.
  4. Pour dressing over the salad; toss gently to combine. Let chill in the fridge for 20 minutes for flavors to meld.