Plat
10-Minute Shrimp and Avocado Salad with Dijon Lemon Dressing
10 minPour 1Nutri-Score A€€
A
10 min
10 min10-Minute Shrimp and Avocado Salad with Dijon Lemon Dressing
recette de
inspiredwithval
@inspiredwithval
4 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
jumbo shrimp (peeled)Poissons6 morceaux
garlic powder (for seasoning the shrimp)Épices2 g
onion powder (for seasoning the shrimp)Épices2 g
paprika (for seasoning the shrimp)Épices2 g
chili powder (for seasoning the shrimp)Épices1 g
lettuce (chopped)Fruits et légumes80 g
Roma tomato (quartered)Fruits et légumes1 morceau
corn (roasted)Fruits et légumes40 g
red onion (chopped)Fruits et légumes30 g
avocado (cubed)Fruits et légumes0,5 morceaux- cilantro (minced, for garnish)Fruits et légumes5 g
lemon (juiced)Fruits et légumes0,5 morceaux
Dijon mustardÉpicerie5 ml
salt (to taste)Épices1 g
black pepper (to taste)Épices1 g
avocado oil (for the dressing)Épicerie7,5 ml- avocado oil spray (for the pan)Épicerie3 ml
par portion
Nutrition
467kcal
- Glucides
- 30 g
- Protéines
- 26 g
- Lipides
- 27 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Season the shrimp
- Pat the peeled shrimp dry.
- Season with garlic powder, onion powder, paprika and chili powder.
- Étape 2
Cook the shrimp
- Coat a medium pan with avocado oil spray and heat over medium heat.
- Cook the shrimp about 2 to 3 minutes per side until pink and opaque.
- Étape 3
Char the corn
- In the same pan, roast the corn for a minute or two until browned and charred.
- Étape 4
Make the dressing
- In a small bowl, combine the lemon juice, Dijon mustard, salt and pepper.
- Add the avocado oil and whisk until combined.
- Étape 5
Assemble the salad
- Chop the lettuce, tomato, red onion and avocado.
- Arrange the vegetables in a bowl, top with the shrimp and corn.
- Drizzle with the dressing and garnish with cilantro.
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