Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette

Name: Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette
Cook time: 8 min
Yield: 2 servings
Ingredients: 12 ml olive oil divided; 1 each lime 1 zested and juiced, 1 juiced; 10 g honey for vinaigrette; 2 g kosher salt divided; 0.5 g black pepper divided; 10 g fresh cilantro leaves and tender stems chopped; 300 g raw shrimp, peeled and deveined patted dry; 2 g chili powder for shrimp seasoning; 1 g ground cumin for shrimp seasoning; 2 g kosher salt divided; 0.5 g black pepper divided; 10 ml olive oil divided; 120 g mixed salad greens washed and dried; 120 g cherry tomatoes halved; 100 g cucumber thinly sliced; 30 g red onion very thinly sliced; 1 each ripe avocado sliced; 20 g pumpkin seeds toasted; 1 each lime 1 zested and juiced, 1 juiced

A quick lunch salad with warm chile-lime shrimp, crisp greens, avocado, tomatoes, cucumber, and crunchy pumpkin seeds, finished with a bright lime-cilantro vinaigrette. The salad is light, substantial, and designed to be assembled quickly in a home kitchen.

By Julienne

Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette

Cook time: 8 minutes

Servings: 2

Ingredients

12 ml olive oil divided
1 each lime 1 zested and juiced, 1 juiced
10 g honey for vinaigrette
2 g kosher salt divided
0.5 g black pepper divided
10 g fresh cilantro leaves and tender stems chopped
300 g raw shrimp, peeled and deveined patted dry
2 g chili powder for shrimp seasoning
1 g ground cumin for shrimp seasoning
2 g kosher salt divided
0.5 g black pepper divided
10 ml olive oil divided
120 g mixed salad greens washed and dried
120 g cherry tomatoes halved
100 g cucumber thinly sliced
30 g red onion very thinly sliced
1 each ripe avocado sliced
20 g pumpkin seeds toasted
1 each lime 1 zested and juiced, 1 juiced

Instructions

Make the vinaigrette: in a small bowl or jar, combine 12 ml olive oil, the juice of 1 lime, honey, 2 g of the salt, 0.5 g of the black pepper, and the chopped cilantro. Whisk or shake until emulsified. Set aside. The dressing looks lightly thickened and evenly combined.
Season the shrimp with chili powder, cumin, the remaining 2 g salt, and the remaining 0.5 g black pepper. The shrimp are evenly coated with spices.
Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2 to 3 minutes per side, until pink, opaque, and just curled. The shrimp are opaque throughout and have turned pink with lightly browned edges.
In a large serving bowl, arrange the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. The bowl is filled with a colorful salad base.
Add the hot shrimp on top, spoon the vinaigrette over the salad, and toss gently or serve composed with the dressing drizzled over the top. Finish with the toasted pumpkin seeds and the remaining lime juice. The salad is glossy with dressing and the shrimp are hot and evenly distributed.