Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is a light and nutritious dish, perfect for a quick lunch or dinner. The combination of succulent shrimp, creamy avocado, and crisp vegetables creates a delightful and satisfying meal that bursts with flavor.
Equipment
- 1 medium saucepan
- 1 skillet or frying pan
- 1 mixing bowl
- 1 cutting board
- 1 serving plates
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 unit lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste unit salt
- to taste unit pepper
Instructions
- Begin by boiling a medium saucepan of water. Once boiling, add the peeled and deveined shrimp. Cook for 2-3 minutes or until the shrimp turn pink and are opaque.
- Drain the shrimp and let them cool slightly before chopping them into bite-sized pieces.
- In a mixing bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper to create a dressing.
- Pour the dressing over the shrimp and vegetable mixture and gently toss to coat everything evenly.
- Adjust seasoning if necessary. Serve chilled or at room temperature on serving plates.
- For extra flavor, consider adding diced jalapeños for a spicy kick.
- This salad can be made ahead of time; however, it's best enjoyed soon after preparation to keep the avocados fresh.
- Serve with tortilla chips or over a bed of greens for a complete meal.
Notes
For extra flavor, consider adding diced jalapeños for a spicy kick.
This salad can be made ahead of time; however, it's best enjoyed soon after preparation to keep the avocados fresh.
Serve with tortilla chips or over a bed of greens for a complete meal.