Description
A zesty, refreshing salad featuring grilled shrimp, fresh greens, and a spicy jalapeño lime vinaigrette, perfect for a light meal or summer lunch.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/2 jalapeño, seeds removed and finely chopped
- 1 tablespoon honey or agave syrup
- Salt and freshly ground black pepper, to taste
- 1 tablespoon water (to thin vinaigrette if necessary)
Instructions
- Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Grill shrimp for 2–3 minutes per side, until pink and cooked through. Remove from grill and set aside.
- In a small bowl, whisk together olive oil, lime juice, jalapeño, honey, salt, pepper, and water to make the vinaigrette. Adjust seasoning to taste.
- In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
- Top the salad with grilled shrimp and drizzle with jalapeño lime vinaigrette.
- Serve immediately and enjoy!
Notes
- For extra spice, keep the seeds in the jalapeño when making the vinaigrette.
- Feel free to add extra vegetables like bell peppers or radishes for added crunch and flavor.
- Can be made gluten-free by ensuring your salad dressing ingredients are certified gluten-free.
- For a smoky flavor, grill the shrimp with a small amount of wood chips or charcoal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 160 mg