Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad brings together tender shrimp, creamy avocado, and crisp vegetables, all tossed in a zesty lime dressing. Perfect as a light meal or an impressive appetizer, this salad is packed with flavor and nutrients.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 pan for cooking shrimp
- 1 strainer
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 juices limes
- 3 tablespoons olive oil
- 1 clove garlic, minced
- to taste salt and pepper
Instructions
- Begin by heating a pan over medium heat. Add a drizzle of olive oil.
- Once the pan is hot, add the shrimp. Season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and fresh cilantro.
- In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- Add the cooked shrimp to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss to combine.
- Serve immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to meld.
Notes
You can customize this salad by adding other ingredients such as corn, bell peppers, or even a sprinkle of feta cheese.
If you want a bit more heat, consider adding diced jalapeños or a splash of hot sauce to the dressing.