Fresh Mesclun Salad with Avocado, Cherry Tomatoes, and Shrimp
A light and refreshing salad featuring mesclun greens, creamy avocado, sweet cherry tomatoes, and protein-packed shrimp.
Equipment
- large salad bowl
- Small bowl
- Pot for boiling shrimp
- knife
- cutting board
Ingredients
- 4 cups Mesclun greens Provides a fresh and crisp base.
- 1 large Avocado, diced Adds richness and healthy fats.
- 1 cup Cherry tomatoes, halved Brings a burst of color and flavor.
- 1 cup Cooked shrimp, peeled and deveined Adds protein and a delightful seafood taste.
- 1/4 cup Red onion, thinly sliced Offers a mild sharpness that complements the other ingredients.
- 2 tablespoons Olive oil Helps to dress the salad and enhance flavors.
- 1 tablespoon Lemon juice Adds brightness and acidity.
- to taste Salt and pepper Enhances the overall flavor of the salad.
- to taste Fresh herbs (such as parsley or cilantro) for garnish Adds a fresh aroma and a pop of color.
Instructions
- If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Drain and place in ice water to stop cooking. If using pre-cooked shrimp, skip this step.
- Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces.
- Wash the cherry tomatoes and slice them in half. Peel and thinly slice the red onion.
- In a large salad bowl, add the mesclun greens as the base. Gently fold in the diced avocado, halved cherry tomatoes, and sliced red onion.
- Add the cooked shrimp, ensuring they are evenly distributed throughout the salad.
- In a small bowl, combine olive oil and lemon juice. Add salt and pepper to taste, and whisk until well combined.
- Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Garnish with fresh herbs and serve immediately.
Notes
This salad is versatile; feel free to customize it with different proteins or seasonal ingredients.