Spinach, Shrimp, and Avocado Salad

A fantastic use for leftover shrimp—or an excellent reason to buy cooked shrimp at the grocery store—this salad just requires a tiny bit of chopping and whisking before dinner’s served. We found one plum tomato for each serving provides just enough coverage, but feel free to use whatever varieties are fresh (halved cherry or grape tomatoes taste great here, too). Hoping to make this soon but your avocado’s still rock-hard? Use your easy tactic for ripening avocados alongside a banana in a brown paper bag. And though the recipe doesn’t call for it, baby spinach offers the same nutritional benefits, in smaller bites.

shrimp-avocado-salad
Photo by  David Prince
Spinach, Shrimp, and Avocado Salad 2.8 349 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 313 calories
    • Calories 170 calories from fat
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 172 mg
    • Sodium 541 mg
    • Protein 26 g
    • Carbohydrate 11 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 133 mg
A fantastic use for leftover shrimp—or an excellent reason to buy cooked shrimp at the grocery store—this salad just requires a tiny bit of chopping and whisking before dinner’s served. We found one plum tomato for each serving provides just enough coverage, but feel free to use whatever varieties are fresh (halved cherry or grape tomatoes taste great here, too). Hoping to make this soon but your avocado’s still rock-hard? Use your easy tactic for ripening avocados alongside a banana in a brown paper bag. And though the recipe doesn’t call for it, baby spinach offers the same nutritional benefits, in smaller bites.

Ingredients

  1. Check 3 tablespoons lemon juice
  2. Check 3 tablespoons olive oil
  3. Check 1 tablespoon chopped capers
  4. Check 1/2 teaspoon honey
  5. Check kosher salt and black pepper
  6. Check 8 cups spinach
  7. Check 1 pound cooked, peeled, and deveined medium shrimp
  8. Check 4 plum tomatoes, chopped
  9. Check 1 avocado, sliced

Directions

  1. In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette.