Garlic Herb Shrimp & Avocado Spinach Salad

Servings: 4 large salads
Prep time: 20 minutes
Cook time: 8 minutes
Total: ~28 minutes
Calories: ~430 per serving, depending on dressing/feta
Protein: ~32 g | Carbs: ~18 g | Fat: ~28 g

Ingredients

 Shrimp

• 1½ lb (680 g) large shrimp, peeled and deveined
• 1½ tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes, optional
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Salad

• 8 cups fresh baby spinach
• 1 large avocado, diced
• 1½ cups cherry tomatoes, halved
• 1 large cucumber, diced
• ½ small red onion, very thinly sliced
• ½ cup crumbled feta cheese

 Creamy Lemon Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 small garlic clove, finely grated
• ½ tsp salt
• ¼ tsp black pepper
• 1–2 tbsp water, to thin

Directions

1. Prepare the shrimp.
   Pat the shrimp very dry. Toss with olive oil, garlic, paprika, garlic powder, oregano, salt, pepper, and red pepper flakes.
2. Cook the shrimp.
   Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 2–3 minutes per side, until pink, opaque, and lightly browned. Don’t overcook.
3. Finish the shrimp.
   Remove from the heat and toss with lemon juice and fresh parsley. Set aside for a few minutes.
4. Make the dressing.
   Whisk olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until smooth. Add water gradually until it reaches your preferred consistency.
5. Build the salad.
   Place spinach in a large bowl. Arrange cucumber, tomatoes, red onion, avocado, and feta over the spinach.
6. Add shrimp.
   Place the warm or cooled shrimp over the vegetables.
7. Dress and serve.
   Drizzle with the lemon dressing immediately before serving. Toss gently so the avocado doesn’t get mashed.

 Nut information

This recipe contains no nuts as written.

• No peanuts
• No almonds
• No walnuts
• No cashews
• No pecans
• No pistachios

Feta is dairy, not a nut.

If you want a crunchy nut topping, add 2 tbsp chopped almonds or walnuts to the whole salad. This will add roughly 35–50 calories per serving.

Nutrition per serving — approximate

Nutrition varies with shrimp size, feta, avocado, and the amount of dressing actually used.

Q/S — Quantity & Serving Guide

For 2 servings: use half of everything.
For 4 servings: use the quantities above.
For 6 servings: multiply everything by 1½.
For 8 servings: double everything.

Best shrimp size: large shrimp, about 21–25 shrimp per pound. If using frozen shrimp, thaw completely and pat very dry before seasoning.

For meal prep: Keep the shrimp, dressing, avocado, and salad vegetables separate. Assemble just before eating so the spinach stays crisp and the avocado doesn’t brown.