Shrimp, Avocado and Pineapple Salad

 


Shrimp, Avocado and Pineapple Salad


1 lb. large or jumbo shrimp, peeled and deveined

4 tbsp extra virgin olive oil

¼ tsp each Salt and pepper 

1 cup fresh pineapple chunks 

2 tbsp fresh lemon juice

4 green onions, diced

½ cucumber, peeled and sliced into half moons

5  oz bag of mixed greens

2 avocados, peeled, pitted and cut into quarters


Toss peeled shrimp with 1 tbsp of extra virgin olive oil, salt and pepper.  Mix well.

Heat grill or grill pan to medium high heat. Brush shrimp and pineapple with 1 tbsp extra virgin olive oil.


Place shrimp and pineapple chunks onto the grill.  Grill for 3 minutes and turn.  Grill for another 3 minutes or until the shrimp are opaque and the pineapple is slightly charred.


Meanwhile, in a mason jar or small bowl, combine lemon juice, the remaining 2 tbsp extra virgin olive oil and a pinch of salt and pepper. Make sure it is well combined.


In a bowl, add mixed greens, grilled shrimp and pineapple, diced onions, slices of cucumber and ¾ of the dressing. Toss to combine.  Add avocado and more dressing if needed.  Serve.



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