Gluten-Free Shrimp and Avocado Breakfast Salad

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil, divided
• 2 ripe avocados, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 cups mixed baby greens
• 3 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 0 salt, to taste
• 0 black pepper, to taste
• 4 large eggs, soft-boiled and halved

Method

1. 1

   Bring a medium saucepan of water to a boil, gently lower in the eggs, and cook for 6 minutes for soft-boiled yolks.

   6:00 · Soft-boil eggs
2. 2

   Transfer the eggs to an ice bath to cool for 5 minutes, then peel and halve them.

   5:00 · Cool eggs in ice bath
3. 3

   Heat 1/2 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 2 minutes per side until opaque and pink.

   4:00 · Cook shrimp
4. 4

   Transfer the shrimp to a plate and refrigerate for 10 minutes to cool slightly.

   10:00 · Chill shrimp
5. 5

   In a small bowl, whisk together the lime juice, remaining olive oil, minced garlic, and ground cumin to make the dressing.

6. 6

   In a large bowl, combine the baby greens, cucumber, cherry tomatoes, red onion, and cilantro.

7. 7

   Add the cooled shrimp and diced avocado to the bowl, then drizzle with the lime dressing and toss gently to combine.

8. 8

   Divide the salad among four plates, top each with two egg halves, and season with additional salt and pepper to taste.