Strawberry Avocado Spinach Salad with Shrimp

5 from 1 vote

Strawberry Avocado Spinach Salad with Shrimp

My fresh, zesty, and creamy Strawberry Avocado Spinach Salad with Shrimp is the perfect summer side dish or light lunch. The flavors from the tender shrimp, fresh strawberries, and creamy avocado are taken up a notch with a homemade cilantro dressing. Perfect for potlucks and barbecues!

Prep Time20

Cook Time10

Total Time30

Course: Salads

Cuisine: American

Keyword: shrimp avocado spinach salad, shrimp spinach salad, spinach and shrimp salad

Servings: people

Author: Silvia Dunnirvine

Ingredients

4-6 cups fresh spinach
2 cups organic strawberries, halved or quartered
1/2 avocado
1/2 cup pepitas
1 dz large shrimp
1 tbsp olive oil
1/2 tbsp paprika
salt and pepper, to taste

Cilantro Avocado Dressing

1 avocado
3/4 cup fresh cilantro
2 cloves garlic
1/2 cup olive oil
1 lemon, juiced
salt and pepper, to taste

Instructions

In a medium bowl add shrimp, oil, paprika, salt and pepper, and a splash of lemon juice. Toss to combine. Cook shrimp on stove top griddle or over the grill until pink and cooked through (8-10 minutes)
Meanwhiel in a large bowl add the spinach, strawberries and pepitas. Set aside.
Also meanwhile, add cilantro avocado dressing to the food processor and work it until creamy and smooth. Add more oil if you want the dressing less thick.
By now the shrimp should be ready and slightly cooled. Add the shrimp to the salad bowl and toss with the dressing. When the salad is ready to be served, add a half of an avocado sliced. Top with fresh cilantro, adjust the seasoning if needed and serve with a fresh splash of lemon juice.

Notes

Make ahead: You can store the greens with the strawberries and pepitas separately from the dressing 1 day ahead of time. I recommend cooking the shrimp fresh so they’re safe to eat and taste their best. Add the avocado right before serving so it doesn’t brown.

Storing: The salad is best enjoyed fresh but you can store the leftovers in an airtight container in the fridge for 1 or 2 days. If you can, store the cooked shrimp separately so they’re easy to reheat in a pan.

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