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10-Minute Shrimp and Avocado Salad with Dijon Lemon Dressing
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10-Minute Shrimp and Avocado Salad with Dijon Lemon Dressing

10 minServes 1Nutri-Score A€€
from @inspiredwithval8 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • jumbo shrimp (peeled)Fish6 pieces
  • garlic powder (for seasoning the shrimp)Spices2 g
  • onion powder (for seasoning the shrimp)Spices2 g
  • paprika (for seasoning the shrimp)Spices2 g
  • chili powder (for seasoning the shrimp)Spices1 g
  • lettuce (chopped)Produce80 g
  • Roma tomato (quartered)Produce1 piece
  • corn (roasted)Produce40 g
  • red onion (chopped)Produce30 g
  • avocado (cubed)Produce0.5 pieces
  • cilantro (minced, for garnish)Produce5 g
  • lemon (juiced)Produce0.5 pieces
  • Dijon mustardPantry5 ml
  • salt (to taste)Spices1 g
  • black pepper (to taste)Spices1 g
  • avocado oil (for the dressing)Pantry7.5 ml
  • avocado oil spray (for the pan)Pantry3 ml

per serving

Nutrition

467kcal

Carbs
30 g
Proteins
26 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Season the shrimp

    • Pat the peeled shrimp dry.
    • Season with garlic powder, onion powder, paprika and chili powder.
    Step 1

  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.
    Step 2

  3. Char the corn

    • In the same pan, roast the corn for a minute or two until browned and charred.
    Step 3

  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.
    Step 4

  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.
    Step 5
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