Description
Shrimp Avocado Salad is a vibrant dish that combines succulent shrimp with creamy avocado and crisp vegetables, all tossed in a zesty lime dressing. This refreshing salad is perfect for warm days or as a light dinner option.
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Heat a skillet over medium heat and add a splash of olive oil. Cook the shrimp until they turn pink and opaque, about 3 minutes per side. Remove from heat.
- 2. While the shrimp cools, chop the avocados, halve the cherry tomatoes, slice the cucumber, and finely chop the cilantro.
- 3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Adjust seasoning as desired.
- 4. In a large mixing bowl, combine cooked shrimp with chopped veggies and cilantro. Pour over the dressing and toss gently until well-coated.
- 5. Chill for 30 minutes if desired before serving. Transfer to plates or bowls and garnish with additional cilantro.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 150mg