Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is a delightful blend of succulent shrimp, creamy avocado, and crisp vegetables. Brightened with a zesty lime dressing, it's perfect for a light lunch or as a side dish.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 colander
- 1 measuring cups and spoons
- 1 cutting board
- 1 salad tongs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 limes juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Bring a medium saucepan of salted water to a boil. Once boiling, add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Drain the shrimp in a colander and set aside to cool.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, and garlic powder to create the dressing.
- Once the shrimp are cool, add them to the mixing bowl with the vegetables.
- Pour the dressing over the salad and gently toss everything together until well-coated.
- Serve immediately, or refrigerate for up to 30 minutes for the flavors to meld.
Notes
Feel free to customize your salad by adding other ingredients like corn, bell peppers, or radish for added crunch and flavor.
If you prefer a spicier salad, add diced jalapeños or a pinch of chili powder based on your taste.
This salad is best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to one day.