Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is a perfect dish for a light lunch or dinner. Packed with protein from the shrimp and healthy fats from the avocado, it’s not only delicious but also nutritious. The vibrant colors and zesty dressing make it a delightful meal for any occasion.
Equipment
- 1 medium pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 citrus juicer optional
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- In a medium pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain in a colander and let cool.
- In a mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, and fresh cilantro.
- In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper to create the dressing.
- Once the shrimp have cooled, add them to the mixing bowl with the vegetables.
- Pour the dressing over the salad and gently toss to combine all ingredients without mashing the avocados.
- Serve immediately or refrigerate for up to 30 minutes before serving to let the flavors meld.
Notes
You can substitute shrimp with cooked chicken or tofu for a different protein option.
Feel free to add other vegetables such as cucumber or bell peppers for added crunch.
This salad is best served fresh but can be stored in the refrigerator for up to a day.