Ingredients
Method
- Pat dry and season raw shrimp with salt, pepper, and chili flakes. Sauté in olive oil over medium heat for 2–3 minutes per side until cooked. Let cool slightly.
- Whisk lime juice, olive oil, honey (if using), grated garlic, salt, and pepper. Adjust acidity or sweetness to taste.
- Combine greens, cherry tomatoes, red onion, cucumber, and cilantro in a large bowl or on a platter.
- Fold diced avocado gently into the salad. Top with shrimp, warm or cooled.
- Pour dressing over the salad and gently toss to combine without mashing the avocado.
- For best flavor and texture, serve right after tossing. Keep dressing separate if making ahead.
Notes
Grill shrimp for extra smoky flavor instead of sautéing. Keep dressing and avocado separate until ready to serve. Add more chili flakes or a dash of hot sauce if desired. Swap lime for lemon or use Greek yogurt-based dressing.