Description
The Avocado Shrimp Salad is a fresh, creamy, and nutritious dish combining tender shrimp, ripe avocado, crisp vegetables, and zesty lime dressing. Perfect for a quick lunch, light dinner, or impressive appetizer.
Ingredients
- Shrimp (1/2 lb / 225g): tender, flavorful protein
- Avocado (2 medium): creamy texture and healthy fats
- Red onion (1/4 cup, finely chopped): subtle sharpness and color
- Cherry tomatoes (1 cup, halved): juicy sweetness
- Cucumber (1 cup, diced): crispness and hydration
- Fresh herbs (2 tbsp chopped cilantro or parsley): aroma and freshness
- Lime juice (2 tbsp): tangy brightness
- Olive oil (1 tbsp): smoothness and healthy fats
- Salt (to taste) and black pepper (to taste): essential seasoning
Instructions
- Prepare the shrimp by boiling or sautéing until pink and opaque, about 3-4 minutes per side.
- Cut avocado into cubes and gently scoop to preserve shape.
- Chop red onion, cherry tomatoes, and cucumber into bite-sized pieces and combine in a large mixing bowl.
- Add cooked shrimp to the vegetables and toss lightly.
- Drizzle lime juice and olive oil over the mixture, and season with salt and pepper.
- Sprinkle chopped fresh herbs and toss gently.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- Marinate shrimp briefly in garlic, paprika, or chili flakes for extra flavor.
- Do not mash avocado to maintain texture.
- Chill the salad for 10-15 minutes for a cooler dish.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 150mg