Description
This vibrant and healthy Grilled Shrimp Salad combines succulent grilled shrimp with fresh mixed greens, cherry tomatoes, cucumber, and creamy avocado. Tossed in a zesty lemon garlic dressing, this salad offers a perfect balance of flavors and textures, making it ideal for a quick and nutritious meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, minced (divided)
- Juice of 1/2 lemon
- Salt and pepper to taste
Salad
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 avocado, diced
Dressing
- 2 tablespoons olive oil
- Juice of remaining 1/2 lemon
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Marinate Shrimp: In a bowl, combine the shrimp with 3 tablespoons of olive oil, minced 1 clove of garlic, juice of half the lemon, salt, and pepper. Mix well and let the shrimp marinate for 15 to 30 minutes to absorb the flavors.
- Preheat Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C), to ensure a perfect sear and quick cooking of the shrimp.
- Grill Shrimp: Thread the marinated shrimp onto skewers to facilitate grilling. Place skewers on the preheated grill and cook each side for 2 to 3 minutes until the shrimp turn pink and opaque, indicating they are fully cooked.
- Prepare Salad Base: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and diced avocado, ensuring even distribution of ingredients.
- Make Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, the juice of the remaining half lemon, the remaining minced garlic, salt, and pepper to create a zesty, balanced dressing.
- Assemble Salad: Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly. Arrange the grilled shrimp on top of the salad and serve immediately for best flavor and texture.
Notes
- For easier grilling, soak wooden skewers in water for 30 minutes to prevent burning.
- You can substitute the lemon juice with lime juice for a different citrus twist.
- This salad is best served fresh; avoid letting the avocado sit too long to prevent browning.
- Adjust seasoning and garlic according to your preference for milder or stronger flavor.