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)
1 lb (450 g) shrimp, peeled & deveined
1–2 tbsp olive oil
1 tsp garlic powder
Salt & pepper, to taste
2 cups mixed salad greens
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cucumber, sliced
2–3 tbsp pesto (homemade or store-bought)
Lemon wedges for garnish
👩🍳 Instructions
1️⃣ Cook the Shrimp
Toss shrimp with olive oil, garlic powder, salt, and pepper.
Cook in a skillet or air fryer until pink and opaque (~3–5 minutes).
2️⃣ Prepare the Salad Base
In a large bowl, combine salad greens, cherry tomatoes, cucumber, and avocado slices.
3️⃣ Add the Shrimp
Top the salad with cooked shrimp.
4️⃣ Dress with Pesto
Drizzle 2–3 tbsp pesto over the salad.
Toss gently to combine or serve as-is for a layered presentation.
5️⃣ Serve
Garnish with lemon wedges for extra brightness.
Optional: sprinkle with parmesan, pine nuts, or red chili flakes.
⭐ Tips
Use pre-cooked shrimp for a 5-minute meal.
For a lighter WW version, use 1 tbsp pesto instead of 2–3.
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.
