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.
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:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/07/31/garlic-shrimp-avocado-salad/