This shrimp and avocado salad is a refreshing and satisfying meal that’s perfect for a blood pressure-friendly lunch.
Shrimp And Avocado Salad
This salad is not only delicious but also packed with nutrients that are good for your heart. The combination of juicy shrimp, creamy avocado, and crunchy veggies makes for a satisfying and refreshing meal. Plus, it's quick and easy to prepare, making it perfect for a busy weekday lunch.
Ingredients Â
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 cups mixed greens
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
- Salt and pepper to taste
InstructionsÂ
- In a large bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
- Add the shrimp, avocado, red bell pepper, red onion, mixed greens, and cilantro to the bowl and toss to combine.
- Serve immediately or chill in the refrigerator until ready to eat.
NOTE
- If using pre-cooked shrimp, make sure it’s thawed before adding it to the salad.
- Feel free to customize the salad with your favorite veggies and herbs.
- To make the salad more filling, you can add a serving of cooked quinoa or brown rice.
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