Quick Salad with Shrimp and Avocado
A zesty, lemony marinade is the star in this quick salad with shrimp and avocado that's a healthy choice for warm summer nights as well as lunches on the go!
Servings: 4
Ingredients
- ½ small red onion finely sliced
- zest and juice of 2 lemons
- 2 tbsp extra virgin olive oil
- 2 tbsp chives finely chopped
- 2 tsp maple syrup
- sea salt to taste
- cracked black pepper to taste
- 1 lb cooked peeled shrimp
- 4 small or 3 large ripe avocado diced
- ½ english cucumber peeled and chopped
- 4 cups mixed salad leaves
Instructions
- In a small bowl, pour ice water over the red onion to remove the raw onion bite, and set aside.
- In the bottom of a large bowl, whisk together the lemon juice and zest, olive oil, chives, maple syrup, a generous pinch of salt and a good amount of black pepper. Fold in the shrimp and set them aside to quickly marinate while you prepare the avocado and cucumber.
- Pat the onion dry on kitchen paper before stirring into the shrimp along with the avocado, cucumber and salad leaves. Check to see if you want to add any more salt before serving.
Notes
Notes:
- Finely chopped cilantro or dill can be used in place of the chives.
Nutrition
Calories: 85kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.2mg
