introduction
This Avocado Ranch Shrimp & Spinach Salad is fresh and quick. It mixes tender shrimp, creamy avocado, and crisp spinach. If you want a similar salad with a different twist, see the healthy bacon ranch shrimp spinach salad for ideas.
why make this recipe
Make this salad when you want a light meal that still fills you up. It uses simple ingredients and cooks fast. The ranch dressing and avocado add creaminess without heavy sauce. If you enjoy avocado in salads, also try the creamy avocado egg salad for another easy dish.
how to make Avocado Ranch Shrimp & Spinach Salad
Follow simple steps to make this salad. Cook the shrimp first so they stay hot and juicy. Combine the fresh ingredients right before serving so the avocado stays bright and soft. For another shrimp salad idea, you can compare methods with the creamy cucumber shrimp salad.
Ingredients :
2 cups fresh spinach
1 ripe avocado, diced
1 pound shrimp, peeled and deveined
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup ranch dressing
Salt and pepper to taste
Olive oil for cooking
Directions :
- In a skillet, heat olive oil over medium heat. Add shrimp and season with salt and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
- In a large bowl, combine spinach, diced avocado, cherry tomatoes, and red onion.
- Add the cooked shrimp to the salad.
- Drizzle ranch dressing over the salad, toss gently to combine, and serve immediately.
how to serve Avocado Ranch Shrimp & Spinach Salad
Serve this salad right away while the shrimp are warm. Put it on a large plate or in a bowl. Add extra ranch on the side for people who want more. It pairs well with crusty bread or a light soup.
how to store Avocado Ranch Shrimp & Spinach Salad
Store leftovers in the fridge in an airtight container. Keep dressing separate if possible. Eat within 1 day for best texture, because avocado browns and spinach wilts.
tips to make Avocado Ranch Shrimp & Spinach Salad
- Use fresh shrimp for best taste.
- Don’t overcook the shrimp; stop when they turn pink.
- Add avocado last so it stays ripe and green.
- Toss gently to avoid mashing the avocado.
- Chill the spinach before mixing for extra crunch.
variation (if any)
- Add cooked bacon for a smoky flavor.
- Swap ranch for lemon vinaigrette for a lighter dressing.
- Use mixed greens or arugula instead of spinach.
- Add corn or cucumber for more crunch.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw and pat dry before cooking.
Q: Is this salad good for meal prep?
A: Partly. Store ingredients separately and mix before serving.
Q: Can I make it vegetarian?
A: Yes. Replace shrimp with chickpeas or grilled tofu.
Q: How do I keep avocado from turning brown?
A: Toss avocado with a little lemon juice and add it just before serving.
Conclusion
For another simple take on shrimp and avocado salads, see this recipe: Shrimp Avocado and Spinach Salad – Easy Lunch or Dinner!
Print
Avocado Ranch Shrimp & Spinach Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A light and fresh salad combining tender shrimp, creamy avocado, and crisp spinach, perfect for a quick meal.
Ingredients
- 2 cups fresh spinach
- 1 ripe avocado, diced
- 1 pound shrimp, peeled and deveined
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup ranch dressing
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a skillet over medium heat. Add shrimp and season with salt and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
- Combine spinach, diced avocado, cherry tomatoes, and red onion in a large bowl.
- Add the cooked shrimp to the salad.
- Drizzle ranch dressing over the salad, toss gently to combine, and serve immediately.
Notes
Serve immediately while the shrimp are warm. Add extra ranch dressing on the side if desired. Store leftovers in an airtight container for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 200mg
Keywords: salad, shrimp, avocado, quick meal, healthy