Garlic Shrimp Avocado Salad

A summery salad tossed with shrimp, avocado, jammy eggs, tomatoes, and croutons in a pesto buttermilk ranch dressing. This garlic shrimp avocado salad is so delicious and perfect as a summer meal.

Happy Wednesday!

I spent the weekend eating my way through the night market in Pleasanton. Over a hundred food trucks and food vendors were there selling some of their most popular items. As much as I love food, I felt like I didn’t have much of an appetite in the nearly 100 degrees heat. All I wanted was something cold to drink or a snow cone. That and a way to hide from the sun.

But with all the eating out I’ve been doing lately, I feel like I need to start balancing everything out a little more. Adding more veggies into my life. Like with this garlic shrimp avocado salad.

When it comes to salads, I’m not about the simple classic salads. I like my salads  I want to load it with all my favorite ingredients.In this case, I wanted to add shrimp, tomatoes, jammy eggs, croutons, tomatoes, and avocado. The more ingredients, the more flavor, and the more texture. Just the way I like my salads.

In a large skillet, add a little bit of olive oil. Cook the minced garlic until golden brown and aromatic. Add shrimp to the skillet, and cook until translucent and turns reddish orange in color. Lightly season with salt.

To make the jammy eggs, heat water in a small pot until it comes to a boil. Gently add the eggs to the boiling water and cook for 6-7 minutes. Use a slotted spoon to remove the eggs from the pot. Add to iced water to cool the eggs before peeling.

In a large bowl, add a spring mix salad, garlic shrimp, sliced tomatoes, dried cranberries, jammy eggs, sliced avocado, and croutons.

Toss to combine all the ingredients.

Serve the garlic shrimp avocado salad with a generous drizzle of pesto buttermilk ranch dressing.

Enjoy!

Garlic Shrimp Avocado Salad

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A summery salad tossed with shrimp, avocado, jammy eggs, tomatoes, and croutons in a pesto buttermilk ranch dressing. This garlic shrimp avocado salad is so delicious and perfect as a summer meal.

Author: Andrea Giang

Recipe type: Salad

Serves: 2 servings

Ingredients

Garlic shrimp

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 12 large shrimp
• pinch of salt

Salad

• 7 ounce spring salad mix
• 1 cup grape tomato, halved
• ¼ cup dried cranberries
• 2 jammy eggs
• 1 cup croutons
• 1 avocado, sliced
• ½ cup pesto buttermilk ranch dressing

Directions:

1. In a large skillet, add a little bit of olive oil. Cook the minced garlic until golden brown and aromatic. Add shrimp to the skillet, and cook until translucent and turns reddish orange in color. Lightly season with salt.
2. To make the jammy eggs, heat water in a small pot until it comes to a boil. Gently add the eggs to the boiling water and cook for 6-7 minutes. Use a slotted spoon to remove the eggs from the pot. Add to iced water to cool the eggs before peeling.
3. In a large bowl, add a spring mix salad, garlic shrimp, sliced tomatoes, dried cranberries, jammy eggs, sliced avocado, and croutons.
4. Toss to combine all the ingredients.
5. Serve the garlic shrimp avocado salad with a generous drizzle of pesto buttermilk ranch dressing.

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