Shrimp & Avocado Salad

Ever feel like a giant bowl of salad on a warm summer day? I do… every day. Salads are the perfect light lunch that leaves you satisfied and feeling energized at the same time. What’s important about salads though, is to make sure you still get a well-rounded meal by adding in your favorite protein. This will keep you sustained for a much longer period of time. If you’re not a meat eater, you can always add in chickpeas, shrimp or fish for your protein like I do! Below you’ll find the recipe for my favorite salad ingredients, but feel free to switch out anything you’d like and add in your own personal favorites!

Shrimp & Avocado Salad | Level: Easy | Serves: 1


1/2 Head Romaine Lettuce

1 Avocado

1/4 Small Purple CabbageIMG_9599

6-8 Large Shrimp

1/4 Can Chickpeas



3 Tbsp EVOO

2 Tbsp Lemon Juice

1/2 Tsp Minced Garlic

1/2 Tsp Dried Oregano

1/2 Tsp Nature’s Seasons (Or any Italian seasoning)

Salt & Pepper to Taste

Tip: For this recipe I used a lemon vinaigrette because I find it compliments the shrimp, but you can substitute the lemon juice for 1 Tbsp balsamic vinegar if you prefer and use chicken instead of shrimp for added protein.


Whisk all of your vinaigrette ingredients together to ensure they are well combined. Rinse and chop all of your salad ingredients and boil the shrimp (if that’s your chosen protein). Place the romaine lettuce on the bottom of your bowl or plate, then layer your ingredients on top. Add the vinaigrette and enjoy!

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