Description
A refreshing and versatile avocado shrimp salad that balances taste and health, perfect for warm weather gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 large avocados, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Cook the shrimp: In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes or until pink and opaque. Remove from heat and let cool.
- Prepare the vegetables: While the shrimp cools, prepare the avocado, cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Combine: Once the shrimp has cooled, add it to the vegetables in the bowl. Pour the dressing over the top and gently toss everything together until well combined.
- Serve: Finally, sprinkle the chopped cilantro on top before serving. Enjoy your salad fresh or chill in the refrigerator for about 15 minutes for a cooler serving.
Notes
Use fresh ingredients and avoid overcooking the shrimp for the best results.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 200mg