Turmeric Shrimp & Avocado Salad
A vibrant salad featuring turmeric-infused shrimp and creamy avocado. This Asian-inspired salad recipe (whole30), ready in about 21 minutes, pairs Shrimp, Avocado, Mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz Shrimp
- 1 large Avocado
- 3 cups Mixed greens
- 1/2 tsp Turmeric
- 1 tbsp Lime juice
- 1 tsp Olive oil
- 2 tbsp minced Red onion
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Instructions
- Step 1: Pat 8 oz shrimp dry with paper towels. In a small bowl, mix 1/2 tsp turmeric, 1/4 tsp sea salt, and 1 tsp olive oil. Rub evenly over shrimp and let sit for 10 minutes.
- Step 2: Heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let rest for 2 minutes.
- Step 3: While shrimp cooks, dice 1 large avocado and toss with 1 tbsp lime juice to prevent browning. Arrange 3 cups mixed greens on plates, top with sliced avocado, cooked shrimp, and 2 tbsp minced red onion, then drizzle with any reserved lime juice and oil.
