10 Min Go-To Salad
Directions
- 1Season the 6 jumbo peeled shrimps with garlic powder, onion powder, paprika, and chili powder.
- 2Coat a medium pan with some avocado spray and heat on medium.
- 3Cook the seasoned shrimp in the pan for about 2-3 minutes per side until done.
- 4After the shrimp is cooked, roast the 1/4 roasted corn in the same pan for 1-2 minutes until charred.
- 5Chop the chopped lettuce, 1 quartered Roma tomato, 1/4 red onion, and 1/2 cubed avocado.
- 6In a small mixing bowl, combine 1/2 lemon juiced, 1 tsp Dijon mustard, salt & pepper to taste, and 1/2 tbsp avocado oil to make the quick dressing.
- 7Whisk the dressing ingredients together.
- 8Assemble the salad toppings and shrimp as preferred.
- 9Garnish with minced cilantro.
- 10Serve and enjoy.
Ingredients
- 6 jumbo peeled Shrimps
- Garlic powder
- Onion powder
- Paprika
- Chili powder
- Chopped lettuce
- 1 quartered Roma tomato
- 0.25 roasted corn
- 0.25 red onion chopped
- 0.5 avocado cubed
- Minced cilantro
- 0.5 lemon juiced
- 1 tsp Dijon mustard
- Salt
- pepper
- 0.5 tbsp avocado oil
- avocado spray
Equipment
medium pansmall mixing bowl
Tips
- Season the shrimp and cook in a medium pan on medium heat coated with some avocado spray.
- Cook shrimp for about 2-3 minutes per side.
- Chop up your salad toppings and assemble as you prefer.
- After shrimp is done cooking, roast the corn using the same pan for a minute or two until brown charred color appears.
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