Grilled Shrimp Salad with Avocado and Citrus Vinaigrette
This is a refreshing and light summer salad. It’s especially greatserved with gazpacho.
Ingredients
- Fresh or frozen shrimp peeled and deveined
- 1 T olive oil
- fresh ground pepper
- fresh tomatoes: 15 cherry tomatoes halved or 3-4 San Marzanos cut into chunks
- 3 T chopped red onion
- 3 T fresh lime juice
- 2 T flat leaf parsley chopped
- ¼ t Dijon mustard
- Romaine lettuce chopped
- 1-2 avocados diced
Instructions
- Peel and devein the shrimp. Skewer and drizzle with olive oil and a healthy amount of fresh-ground pepper. Grill over high heat; squeeze lime juice over each side while cooking.
- Stir together the tomatoes, onion, lime juice, parsley, and mustard until well incorporated. Pour over the chopped romaine, reserving a little for the shrimp. Top with diced avocado and shrimp. Drizzle with the remaining dressing and serve.
Nutrition
Calories: 420kcal
Tried this recipe? Tell us how you liked it!Mention @JennifersHomeJournal or tag #jennifershomejournal