Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 6 oz chorizo sausage, sliced
- 4 cups fresh mixed greens (spinach, arugula, or your choice)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a skillet over medium heat and cook sliced chorizo until browned, about 5-7 minutes.
- Add shrimp to the skillet, season with salt, pepper, and lime juice. Cook for 3-4 minutes per side until pink and opaque.
- In a large bowl, combine mixed greens, avocado, cherry tomatoes, and red onion.
- Pour shrimp and chorizo mixture over salad base, toss gently to combine, and drizzle with olive oil and lime juice before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days, keeping shrimp and chorizo separate from salad base if possible.
- Serve with crusty bread or a chilled beverage like white wine or iced tea for pairing.
- Feel free to customize your salad with additional toppings like feta cheese or nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg