Shrimp & Avocado Salad with a Fresh Basil Vinaigrette
A light and refreshing dish featuring succulent shrimp, ripe avocado, and a flavorful basil vinaigrette, served over a bed of mixed greens.
Servings 2 servings
Calories 364kcal
Ingredients
- 12 peeled shrimps
- 1 tsp refined coconut oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tomato
- 1 avocado
- 2 green onions stalk
- ½ mini cucumber
- 1 tbsp organic lemon juice
Vinaigrette
- 6 leaves fresh basil
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp white vinegar
- 1 tbsp organic lemon juice
- 1 tsp Himalayan salt
- 1 tsp black pepper
Instructions
- Heat 1 tsp of coconut oil in small frying pan; cook shrimps, sprinkle garlic and onion powder, stirring, until white-orange. Transfer the shrimps to a large bowl.
- Slice the avocado in half, discard the seed, scoop it out of its shell and slice it. Slice the tomato, cucumber, and green onions stalk. Add all veggies to the large bowl, cover with lemon juice, and mix well. This will prevent the vegetables from losing their colours. Thinly chop the basil leaves and garlic.
- In a small bowl, add the garlic, basil, olive oil, white vinegar, lemon juice and salt and pepper. Mix carefully with a spoon.
- Spoon the vinaigrette over the veggies in the large bowl.
Notes
Vinaigrette can be made in advance and stored for 2-3 weeks in an air-tight container in the refrigerator.
Vinaigrette can be used for a variety of salads.
Replace shrimps for chicken for a meat version.
Vinaigrette can be used for a variety of salads.
Replace shrimps for chicken for a meat version.