Name: Curry Spice Shrimp Salad with Cucumber and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g large shrimp, peeled and deveined; 200 g mixed salad greens (arugula, spinach, and romaine); 1 medium cucumber, diced; 1 ripe avocado, diced; 2 tbsp olive oil; 1 tbsp curry powder; 1 tsp garlic powder; to taste Salt and pepper; Fresh mint leaves for garnish; 150 g plain yogurt for serving (optional); (to squeeze on top) Lemon wedges (optional)

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Curry Spice Shrimp Salad with Cucumber and Avocado

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This vibrant salad is a delightful combination of mixed greens, crunchy cucumber, and creamy avocado, topped with succulent shrimp that's seasoned with aromatic curry spices. Finished with fresh mint to add a touch of brightness and paired with a dollop of yogurt on the side, it's not just a meal; it's a refreshing culinary experience. Feel free to get creative with your choice of greens or toppings!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Milk-Boosting Food Breastfeedi

Cuisine: Asian Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g large shrimp, peeled and deveined
200 g mixed salad greens (arugula, spinach, and romaine)
1 medium cucumber, diced
1 ripe avocado, diced
2 tbsp olive oil
1 tbsp curry powder
1 tsp garlic powder
to taste Salt and pepper
Fresh mint leaves for garnish
150 g plain yogurt for serving optional
(to squeeze on top) Lemon wedges optional

Equipment

Large mixing bowl
Flatbread pan (e.g., tawa or cast iron skillet)
Chef's knife
Cutting board
Salad serving platter

Method

In a large mixing bowl, combine the mixed salad greens, diced cucumber, and diced avocado. Set aside.
Heat the olive oil in a skillet over medium heat.
Add the shrimp to the skillet and season with curry powder, garlic powder, salt, and pepper. Cook for about 4-5 minutes, or until the shrimp are fully cooked and pink, stirring occasionally.
Remove the skillet from heat and let the shrimp rest for 5 minutes.
Top the salad with the cooked shrimp and garnish with fresh mint leaves.
Serve with a spoon of plain yogurt on the side and lemon wedges for a fresh burst of flavor.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSodium: 250mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 2.5mg

Notes

Feel free to swap out the shrimp for grilled chicken or tofu if you're looking for a different protein option!
This salad is very versatile, so don’t hesitate to mix in other seasonal veggies or herbs that you love.
For storage, keep the ingredients separate if you plan to enjoy leftovers—this will help maintain freshness.
The assembled salad can be stored in the fridge but is best enjoyed fresh, ideally within a day.
Enjoy experimenting with spices for your personal touch!

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Curry Spice Shrimp Salad with Cucumber and Avocado