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It’s grilling time and this Grilled Shrimp and Avocado Salad is a perfect choice for the grill!
This is a very simple salad, really. Lettuce, tomatoes and red onions tossed in a lemon-dijon vinaigrette and topped with grilled shrimp and slices of avocados. It’s also a recipe that you could easily add your favorite toppings and other favorite vegetables to.
This grilled shrimp and avocado salad is light and delicious and a perfect salad for dinner. The vinaigrette is low in calories and perfect if you’re watching your intake.
Grilled Shrimp and Avocado Salad
It’s grilling time and this Grilled Shrimp and Avocado Salad is a perfect choice for the grill.
Ingredients
- 1 pound large shrimp, peeled and deveined
MARINADE
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
SALAD DRESSING
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 1/2 teaspoons dijon mustard
- salt and pepper to taste
SALAD
- lettuce of your choice (I used a mixture of arugula and baby spinach)
- pint of cherry tomatoes, halved
- 2 ripe avocados, sliced
- 1/2 red onion, chopped
Instructions
- Prepare the marinade by whisking all the ingredients in a bowl. Pour over shrimp and toss to coat. Cover and refrigerate for at least 20 minutes.
- Prepare the grill or heat a grill pan over medium-high heat. Grill the shrimp until cooked through, about 3 minutes per side. Transfer to a plate.
- Prepare the salad dressing by whisking the ingredients in a small bowl.
- Place the lettuce, tomatoes, avocado slices and red onion in a serving bowl and pour the dressing over the top. Toss the salad and top with grilled shrimp.
