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Popcorn Shrimp Salad with Avocado and Bacon

10MIN Prep time
10MIN Cook time
4 Servings

Categories

Airfryer, American, Appetizers, Baking, Easter, Entrees, Event, Fish Friday, Flavor, Fry, Lifestyle, Method, Popcorn Shrimp, Products, Quick and Easy, Recipes, Salads, Shrimp, Summer BBQ, Weeknight Dinners

Ingredients

  • 1 12 oz package SeaPak® Popcorn Shrimp
  • Spring Mix – however much you like
  • 1 large ripe avocado, peeled, pitted, and chopped
  • 8 strips fully cooked bacon, crumbled
  • 12 cherry tomatoes, cut in halves or quarters
  • 1/2 small red onion, chopped
  • Dressing:
  • 1/2 cup olive or grapeseed oil
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 3 tbsp apple cider vinegar
  • Dash of salt

Directions

In a bowl or mason jar, combine dressing ingredients and combine thoroughly. If being made in a mason jar, you can do this by securing the lid and shaking.

Prepare popcorn shrimp according to package instructions. I chose to deep-fry, but you could pan fry or bake. When finished, allow to cool a bit.

Arrange spring mix on plates. Top with the rest of the ingredients, dividing evenly among the four plates. Drizzle with dressing, as desired.

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