Charred Shrimp & Avocado Salad
10m prep 15m cook 25m ready
A vibrant salad with charred shrimp, grilled pineapple, creamy avocado, and crisp vegetables, tossed in a lemon dressing.
Ingredients
- 567 g large peeled and deveined shrimp
- 59.1 ml olive oil divided
- 2.46 ml salt divided
- 2.46 ml pepper divided
- 0.5 small pineapple peeled, trimmed and sliced 1/2 inch thick
- 29.6 ml fresh lemon juice
- 0.5 small red onion thinly sliced
- 0.5 English cucumber sliced into half-moons
- 0.5 bunch Upland watercress
- 1 avocado quartered
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.1 mg
- Iron: 0.36 mg
- Magnesium: 13.7 mg
- Phosphorus: 28.2 mg
- Potassium: 214 mg
- Zinc: 0.27 mg
Let's Cook
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Step 1.
In a large bowl, toss the shrimp with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Set aside.
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Step 2.
Heat a grill pan, outdoor grill, or broiler. Brush the pineapple slices with 1 tablespoon olive oil.
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Step 3.
Grill or broil the shrimp and pineapple: if grilling, cook for about 3 minutes per side until shrimp are opaque and pineapple is slightly charred; if broiling, arrange in batches on rimmed baking sheets and broil for 6 to 8 minutes, rotating the pan and turning the food halfway through.
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Step 4.
While the shrimp and pineapple cook, in another large bowl, whisk together the lemon juice, remaining 2 tablespoons olive oil, and remaining ¼ teaspoon each salt and pepper. Add the sliced red onion and toss to coat.
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Step 5.
Once the grilled pineapple is cool enough to handle, cut it into smaller pieces. Add the pineapple pieces, cucumber slices, and cooked shrimp to the bowl with the onion mixture. Toss to combine.
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Step 6.
Gently fold in the watercress and quartered avocado. Serve immediately.
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