Shrimp and avocado salad - Olive Oils from Spain

Shrimp and avocado salad recipe

You’re home, but don't feel like making a mess of the kitchen. What can you eat? Salad.

You’ve decided to take better care of yourself. You don't want to starve yourself, but you don't want to stuff yourself either. What can you eat? Salad.

You have so much work, you barely have time to stop to eat. Something quick? Salad.

Salad is such a good go-to when you don’t feel like thinking about the menu, or just when you don’t know what else to make. We all have ingredients at home that we can throw into a salad and some Extra Virgin Olive Oil from Spain for a good dressing.

The speed at which a salad comes together does not take away from how delicious it is. Today we are proposing a special salad with shrimp and avocado, accompanied with tender lettuce, and a minty citrus flavor from the lime and combined with the smoothness of the Extra Virgin Olive Oil from Spain.

Preparation:

To start, prepare the vinaigrette by combining ½ cup of Extra Virgin Olive Oil from Spain, the lime zest, the lime juice and the salt in a bowl. Then, mix it together with a whisk and add the ½ minced red onion, ½ minced red pepper and a spoonful of minced fresh mint. Mix together and set aside.
In another bowl, mix a bag of lettuce with 20 cooked shrimp and two peeled avocados. Once mixed together, dress with the vinaigrette you prepared.
Serve in a salad bowl and decorate with cooked shrimp and the grapefruit slices.