Pesto Shrimp & Avocado Salad - California Avocados
A perfectly protein packed dinner salad with pesto shrimp, fresh California Avocados, and more!
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Cooking tools:
- Skillet
- Stove
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1 Tbsp. coconut oil
- 1 Tbsp. garlic, minced
- 1 lb. shrimp, medium-sized, peeled, deveined and tail removed
- 1/4 cup prepared basil pesto
- 4 cups arugula
- 1 honeydew melon, formed into small melon balls (or 1 inch cubes)
- 2 ripe, Fresh California Avocados, seeded, peeled and cubed
- 1 lime, juiced
- 4 Tbsp. white balsamic vinegar
- 1/8 tsp. kosher salt, or to taste
- 1/8 tsp. black pepper, freshly cracked, or to taste
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