Shrimp Salad with Creamy Avocado Dressing 🥑🍤

Ingredients

For the Salad:

• 6 cups mixed greens (spinach, arugula, and romaine) 🥬
• 1/2 pound cooked shrimp (peeled and deveined) 🍤
• 1/2 cucumber, thinly sliced 🥒
• 1/4 cup shredded carrot 🥕
• 1/2 red onion, thinly sliced
• Optional: pumpkin seeds or sliced almonds for crunch 🌻

For the Creamy Avocado Dressing:

• 1 ripe avocado 🥑
• 2–3 tablespoons unsweetened almond milk or water (adjust for consistency)
• 2 tablespoons extra virgin olive oil 🫒
• 2 tablespoons fresh lime juice (or lemon juice) 🍋
• 1 small garlic clove (or 1/2 teaspoon garlic powder)
• 1/4 cup fresh cilantro (or basil for a milder flavor) 🌿
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt (or to taste) 🧂
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Dressing:
   • In a blender or food processor, combine the avocado, unsweetened almond milk or water, olive oil, lime juice, garlic, cilantro, Dijon mustard, salt, and pepper.
   • Blend until smooth, adding more liquid one tablespoon at a time to reach your desired consistency.
   • Taste and adjust salt or lime juice if needed.
2. Assemble the Salad:
   • In a large bowl, add the mixed greens, shredded carrot, cucumber, and red onion.
   • Drizzle with the avocado dressing and toss gently to coat the greens evenly.
3. Top and Serve:
   • Arrange shrimp on top of the salad.
   • Garnish with pumpkin seeds or sliced almonds if using.
   • Serve immediately and enjoy! 😋

Tips 🌟

• Meal Prep: Store leftover dressing in an airtight container for up to 2 days in the fridge. Add a bit of lime juice on top to prevent browning.
• Protein Swap: Substitute shrimp with grilled chicken or chickpeas for a different twist.
• Spice It Up: Add a pinch of red pepper flakes to the dressing for a kick! 🌶️
• For added crunch and flavor: Sprinkle pumpkin seeds, sliced almonds, or a bit of freshly grated Parmesan cheese. 🌱🧀

Enjoy! 🥑🍤🥗