Keeping with the seafood theme, this is what happened to the shrimp the husband brought back. I just needed something green to go with all that fish!
Avocado and Shrimp Salad
Serves 6 as a side dish
1/2 Cup/100 grams of fresh spinach
1/2 Cup/100 grams of fresh romaine lettuce leaves, roughly torn
2 avocados – halved with stone removed and cut into large pieces
Approximately 20 raw shrimp, peeled and cleaned with tails intact
Small handful of walnuts, roughly chopped
1/2 Cup/50 grams of fresh parmesan thinly sliced
Juice of one lemon
2 garlic cloves, crushed
Salt and pepper
Toss lettuce and spinach together and arrange on large salad plate. Add avocados, walnuts and Parmesan. Set aside.
Meanwhile, heat medium skillet. Add the garlic, olive oil, lemon juice and shrimp. Cook for about 5 minutes or until pink. Remove immediately. Drain any remaining juices away. Top the salad with the fresh shrimp and serve. Great salad.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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