Recipe Detail

Shrimp and Avocado Salad Over Arugula

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  1. 1/2 pounds - Shrimp peeled and deveined
  2. 1 pinchs - Sea Salt
  3. 1/2 teaspoons - Chili Powder
  4. 1 tablespoons - Extra Virgin Olive Oil
  5. 1/2 - Red Bell Pepper diced
  6. 4 - Shoots Scallions sliced
  7. 3 tablespoons - Fresh Cilantro
  8. 1 - Ripe Avacado cubed
  9. 1 cups - Grape or Cherry Tomatoes halved
  10. 1 tablespoons - Lime Juice
  11. 4 cups - Arugula


Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat 1/2 tablespoon of the olive oil in a skilled on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool.
Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled a little extra virgin olive oil


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