High-Protein Shrimp & Avocado Salad
Method
If using frozen shrimp, bring a pot of lightly salted water to a boil. Remove the pot from the heat, add the shrimp, and let them sit for 3–5 minutes until thawed and heated through. Drain, peel if necessary, and pat dry with paper towels.
Wash and dry the arugula thoroughly. Dice the tomatoes into bite-sized pieces and cut the avocado into small cubes just before assembling the salad to prevent browning.
Arrange the arugula in a large serving bowl or on a serving platter.
Add the tomatoes, avocado, and shrimp, distributing the ingredients evenly.
Drizzle the balsamic glaze over the salad, then season lightly with salt and freshly ground black pepper.
Gently toss everything together, taking care not to crush the avocado.
Divide the salad into two portions and serve immediately while the vegetables are fresh and crisp.
For the best flavor, use ripe but firm avocado so it holds its shape when tossed with the other ingredients. A squeeze of fresh lemon juice over the avocado not only enhances the flavor but also helps prevent discoloration. This light, refreshing salad makes an excellent lunch or appetizer and pairs beautifully with grilled fish or chicken.
Nutrition Facts
Per 100 g
