Avocado Shrimp Bacon Salad
This vibrant salad combines creamy avocado, succulent shrimp, smoky bacon, and crisp greens for a refreshing, protein-packed meal ideal for lunch or dinner.
Equipment
- 1 skillet for cooking bacon
- 1 large bowl for assembling salad
- 1 small bowl for whisking dressing
Ingredients
- 14 oz cooked shrimp peeled and deveined
- 4 cups mixed salad greens lettuce, spinach, arugula
- 2 ripe avocados diced
- 8 –10 slices bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- ½ cup cucumber sliced
- ¼ cup red onion thinly sliced
- Optional: corn kernels sliced radish, or sliced bell pepper
- 3 tbsp olive oil
- 1 –2 tbsp lime or lemon juice
- 1 tsp honey or maple syrup optional
- 1 tsp Dijon mustard optional
- Salt and black pepper to taste
Instructions
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
- Add cooked shrimp and crumbled bacon to the salad.
- Whisk together olive oil, lime or lemon juice, honey (if using), Dijon mustard (if using), salt, and black pepper in a small bowl.
- Pour dressing over the salad and gently toss to coat.
- Serve immediately.
Notes
- Swap shrimp for grilled chicken, crab, or tofu for variety.
- Add toasted nuts or seeds for extra crunch.
- Prevent avocado browning by sprinkling with lime juice.
- Serve with crusty bread or as a seafood side dish.