A light, flavorful salad with tender shrimp, creamy avocado, and zesty homemade or store-bought pesto. Healthy, low-carb, and super satisfying — perfect for Weight Watchers or clean-eating fans!
🧾 Ingredients (Serves 2)
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1 lb (450 g) shrimp, peeled & deveined
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1–2 tbsp olive oil
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1 tsp garlic powder
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Salt & pepper, to taste
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2 cups mixed salad greens
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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½ cucumber, sliced
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2–3 tbsp pesto (homemade or store-bought)
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Lemon wedges for garnish
👩🍳 Instructions
1️⃣ Cook the Shrimp
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Toss shrimp with olive oil, garlic powder, salt, and pepper.
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Cook in a skillet or air fryer until pink and opaque (~3–5 minutes).
2️⃣ Prepare the Salad Base
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In a large bowl, combine salad greens, cherry tomatoes, cucumber, and avocado slices.
3️⃣ Add the Shrimp
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Top the salad with cooked shrimp.
4️⃣ Dress with Pesto
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Drizzle 2–3 tbsp pesto over the salad.
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Toss gently to combine or serve as-is for a layered presentation.
5️⃣ Serve
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Garnish with lemon wedges for extra brightness.
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Optional: sprinkle with parmesan, pine nuts, or red chili flakes.
⭐ Tips
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Use pre-cooked shrimp for a 5-minute meal.
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For a lighter WW version, use 1 tbsp pesto instead of 2–3.
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Add quinoa or farro for a more filling lunch bowl.
❓ Q/A
Q: Can I make this ahead?
Yes — prep salad greens and veggies in advance. Add shrimp and avocado just before serving.
Q: Can I use frozen shrimp?
Yes — thaw and pat dry before cooking.
Q: Can I make it creamy?
Add a light yogurt-based dressing or mix some pesto with Greek yogurt.
Q: Is it Weight Watchers-friendly?
Yes — shrimp and veggies are zero points; pesto adds a few points depending on amount.
