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Pesto Shrimp Avocado Salad
THE quintessential/PERFECT/fresh/beautiful/SIMPLE Summertime meal idea!
Yes. This Salad is ALL. THE. THINGS.
It’s already receiving RAVE reviews from our CFC community, so I think that it’s very safe to say THIS Salad should play a big role in your Summertime plans!
If you’re looking for a good, homemade pesto recipe, here’s the one that we love.
Makes about 4 servings
Ingredients:
- 1.5 lbs. jumbo raw shrimp, peeled and deveined
- 1/2 cup homemade, or store-bought pesto sauce, divided
- 1 Tbsp extra virgin olive oil, or avocado oil
- 2 cloves fresh garlic, pressed or minced
- sea salt and ground pepper
- 2 cups mixed cherry tomatoes, halved
- 2 medium avocados, peeled, pitted and chopped
- lemon juice of 1/2 lemon
- freshly picked basil leaves, to garnish
Instructions:
In a large bowl, combine raw shrimp, 1/4 cup of your pesto, a pinch of sea salt and pepper, then gently stir to coat very well.
Heat oil in a large skillet over medium-high heat.
Once the oil is hot, then add in your minced garlic, and saute for 1 minute, then add in your pesto-coated shrimp to the pan, gently, one at a time, in a single layer.
Cook for about 2 minutes on each side, or until your shrimp turns pink and opaque.
Set cooked shrimp aside in a large bowl.
Once your shrimp has cooled down a bit, add in the chopped tomatoes and avocado. Add in remaining 1/4 cup pesto.
Drizzle everything with your fresh squeezed lemon juice then season with sea salt and pepper to taste.
Very gently stir to combine.
Garnish with fresh basil leaves and enjoy!
❤Rachel
Ingredients
- 1.5 lbs. jumbo raw shrimp, peeled and deveined
- 1/2 cup homemade, or store-bought pesto sauce, divided
- 1 Tbsp extra virgin olive oil, or avocado oil
- 2 cloves fresh garlic, pressed or minced
- sea salt and ground pepper
- 2 cups mixed cherry tomatoes, halved
- 2 medium avocados, peeled, pitted and chopped
- lemon juice of 1/2 lemon
- freshly picked basil leaves, to garnish
Instructions
- In a large bowl, combine raw shrimp, 1/4 cup of your pesto, a pinch of sea salt and pepper, then gently stir to coat very well.
- Heat oil in a large skillet over medium-high heat.
- Once the oil is hot, then add in your minced garlic, and saute for 1 minute, then add in your pesto-coated shrimp to the pan, gently, one at a time, in a single layer.
- Cook for about 2 minutes on each side, or until your shrimp turns pink and opaque.
- Set cooked shrimp aside in a large bowl.
- Once your shrimp has cooled down a bit, add in the chopped tomatoes and avocado. Add in remaining 1/4 cup pesto.
- Drizzle everything with your fresh squeezed lemon juice then season with sea salt and pepper to taste.
- Very gently stir to combine.
- Garnish with fresh basil leaves and enjoy!
