Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups mixed salad greens (like arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
Equipment Needed
- Large pot for boiling shrimp
- Colander for draining
- Mixing bowl
- Cutting board
- Knife
- Spoon for mixing
Step-by-Step Instructions
To start off, I fill a large pot with water and bring it to a rolling boil. Once boiling, I carefully add the shrimp and let them cook for about 2-3 minutes or until they turn pink and opaque. It’s such a sight, watching the shrimp transition to that lovely coral color! After they’re done, I drain them in a colander and let them cool for a few minutes before I move on to the next step. (See the next page below to continue steps…)