Easy Shrimp Avocado Salad with Tomatoes and Feta
summer season would possibly officially be over, but that doesn’t mean you can’t fake it’s nevertheless here via having an early autumn cookout and making this shrimp avocado salad as a side dish. You’ll love all the flavors and textures in this salad, with ripe avocado chunks, seared shrimp, chopped cilantro leaves, clean tomatoes, and crumbled feta cheese.
that is a reasonably easy recipe, and best takes around 5 minutes for cooking the shrimp plus 15 mins for prepping and tossing the salad together. It’s also very fresh in taste and healthy in addition — low in carbs, filled with accurate fats, with masses of protein and vitamins.
INGREDIENTS
- 2 tablespoons salted butter melted
- 1 tablespoon lemon juice
- 8 ounces shrimp peeled, deveined, patted dry
- 1 large avocado diced
- 1 small beefsteak tomato diced and drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup crumbled feta cheese
- 1/3 cup freshly chopped cilantro or parsley
INSTRUCTIONS
- Toss shrimp with melted butter in a bowl until well-lined.
- warmth a pan over medium-high heat for a few minutes till warm. upload shrimp to the pan in a single layer, searing for a minute or until it starts offevolved to grow to be red around the edges, then turn and cook till shrimp are cooked through, less than a minute.
- transfer the shrimp to a plate as they finish cooking. let them cool even as you put together the alternative ingredients.
- add all different substances to a massive blending bowl -- diced avocado, diced tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper -- and toss to mix.
- upload shrimp and stir to combine together. add extra salt and pepper to flavor.
