Chopped Shrimp Strawberry Avocado Salad with Creamy Lemon Poppy Seed Dressing
This salad is what dreams are made of. Flavorful, light yet filling and absolutely hella delicious! Chopped shrimp, strawberry, and avocado, with creamy lemon poppy seeds, all in one impeccable salad.
Ingredients
Lemon Poppy Seed Dressing:
- 1/2 cup olive oil
- 5 oz Greek yogurt
- 1 medium lemon,, juiced
- 2-3 tbs honey
- 2 tsp Dijon mustard
- 1 clove garlic,, minced
- 1 tbs poppy seeds
- salt , to taste
Shrimp:
- 1¼ lbs shrimp,, deshelled + deveined
- onion powder, garlic powder + salt, to taste
- 1 tbs olive oil
Salad:
- 7 oz baby spinach
- 7 oz baby arugula
- 10 oz strawberries,, hulled+ halved
- 2 medium avocados,, sliced
- 1 small red onion,, sliced thin
- 1/2 cup toasted pecans,, rough chop
- 5 oz feta cheese,, crumbled
Instructions
Dressing:
- Whisk together all of the ingredients until smooth and incorporated. Taste and adjust anything that needs adjusting. Refrigerate until ready to use.
Shrimp:
- Peel and devein your shrimp. Chop each shrimp into three pieces. Season them generously with salt, garlic powder and onion powder and toss to coat.
- Heat the olive oil in a large skillet and once hot, add the shrimp. Cook only 1-2 minutes per side and then promptly remove from the pan and set aside.
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