Peruvian Avocado, Sautéed Shrimp and Mixed Greens Salad

Peruvian Avocado, Sautéed Shrimp and Mixed Greens Salad

Recipe by Avocados from Peru

Instructions

For the dressing, in a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, and the mustard. Season with salt and pepper to taste. Set aside.

In a large skillet, heat the remaining olive oil over medium heat and sauté the shrimp for 2 minutes. Season with the remaining lime juice and salt and pepper to taste. Set aside.

In a large bowl, carefully toss the greens, avocados, cheese, red bell pepper, walnuts, and reserved shrimp. Serve with the mustard dressing.

 

RECIPE TIPS
Difficulty level: low

 

Servings

4

Prep Time

10 minutes

Ingredients

Dressing

4 tablespoons lime juice, divided

3 tablespoons olive oil, divided

1 tablespoon Dijon mustard Salt and pepper

Salad

2 cups peeled and cooked medium shrimp

Salt and pepper

3 cups mixed greens

2 Peruvian avocados, pitted, peeled, and sliced

1 Camembert cheese, approximately 8 ounces, sliced

1 medium red bell pepper, seeded and cut into thin strips

½ cup walnuts, chopped