Sautéed shrimp tossed with warm vinaigrette, greens, and veggies—a comforting, yet light and nutrient-packed main salad.
Ingredients
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons butter
- 2 lemons, juiced
- 2 heads butter lettuce
- 2 tomatoes, chopped
- 1 avocado - peeled, pitted and diced
- 2 stalks celery, chopped
- 1 cucumber, cleaned and chopped
- 1/2 cup shredded carrots
- 1/3 cup vinaigrette salad dressing
Instruction
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
