Shrimp Avocado Salad

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Shrimp Avocado Salad

This looks o good!! I’ve got all the ingredients and ready to prepare but I have a few questions. I just purchased th ekitchenaid spiralizer and my daughter had a ball making the ribbon noodles, however mine look a lot thicker than yours. Will there be a big difference, I would believe I’d need a little more cooking time to get them tender, right? Can this dish be prepared the day before or best to make and eat?

Ingredients

• Olive oil for the grill
• 10-12 raw large shrimp deveined, tails on or off
• salt & pepper to taste
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika optional
• 4 cups baby spinach
• 1 -2 cups of green leaf or romaine lettuce chopped
• 1 cup cherry tomatoes
• 2 medium avocados diced
• 1/4 cup chopped pecans
• 1/4 cup sliced almonds
• 1/2 tablespoon feta crumbled , optional for serving

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoon Dijon mustard (homemade or store-bought)
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons poppy seeds
• salt and black pepper to taste

Instructions

1. Preheat the grill (or grill pan) to medium-high. Using a brush, 
2. clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.
3. Season your shrimp with salt, black pepper, Italian seasoning and paprika.
4. To make the dressing:
5. Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
6. Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
7. To assemble the salad:
8. Add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.
9. Add the avocado, tomatoes, pecans and almonds.
10. Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
11. Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

Recipes adapted from :   natashaskitchen.com