Mexican Shrimp and Spinach Salad


  • 1 pound shrimp, rinsed, shelled, and deveined
  • 1 ripe Hass avocado
  • 1 large tomato
  • 1/2 cucumber
  • 5 ounces fresh spinach, rinsed and stemmed
  • 1/3 cup thinly sliced scallions


  • 1/3 cup olive oil
  • juice of 2 limes
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove
  • 1/2 jalapeno, seeds removed
  • 1 teaspoon minced fresh thyme (optional)
  • salt and ground black pepper to taste


In a pot of boiling water, cook the shrimp just until pink, about 3 minutes. Drain and set aside.

Slice the avocado lengthwise around its center, gently twist the halves apart, and remove the pit. Without cutting through the peel, slice through the flesh of each avocado half, first crosswise into 1/4-inch slices and then lengthwise in half. Scoop the avocado slices away from the peel with a large spoon.

Cut the tomato through the stem end into quarters and then cut each quarter into 1/4-inch slices. Peel the 1/2 cucumber, slice it in half lengthwise , and remove the seeds with a spoon. Cut each section lengthwise into quarters and then crosswise into 1/4-inch slices.

Arrange the spinach on a serving platter. Arrange the avocado, tomato, and cucumber slices on top of the bed of spinach. Top the salad with shrimp and scallions.

Combine the oil, lime juice, cilantro, garlic, jalapeno, and thyme, if using, in a blender and mix for 30 seconds. Add salt and pepper to taste and transfer to a cruet or small bowl. Serve the dressing on the side of the salad.

Serves 4 – 6