Description
A light and fresh salad combining tender shrimp, creamy avocado, and crisp spinach, perfect for a quick meal.
Ingredients
Scale
- 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