Strawberry and avocado spinach salad with shrimp in a delicious strawberry vinaigrette dressing garnished with pumpkin seeds for a crispy bite.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE SHRIMPS:
- ten large prawns
- 1 teaspoon Olive oil
- ½ teaspoon Paprika
- ½ Lemon, juice
- 1 pinch Salt and pepper
- FOR SCREWING:
- 2 cups Fresh strawberries, divided
- 3 tablespoons Maple syrup
- 1 tbsp apple cider vinegar
- 1 teaspoon Chia seeds
- Salt to taste
- FOR THE SALAD:
- 3 cups baby spinach
- ¼ cups Red onion, chopped
- ¼ cups Pumpkin seeds (or nuts/seeds of your choice)
- ½ whole Attorney
Preparation
Preheat a cast iron skillet until the surface is smoking. Meanwhile, add shrimp ingredients to a small bowl and toss to combine. Sauté shrimp for about 3 minutes on each side or until shrimp are no longer pink.
Add all dressing ingredients in a blender cup and blend it for about 1 minute. Transfer to an airtight glass jar and refrigerate the rest dressing for future use.
Add the salad ingredients to a large glass bowl. Garnish with shrimp. Pour a generous amount of dressing over salad and toss to combine.
