Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is a perfect light meal. The combination of succulent shrimp and creamy avocado, paired with a tangy dressing, creates a delicious and nutritious dish that can be served as an appetizer or a main course.
Equipment
- 1 medium pot
- 1 colander
- 1 mixing bowl
- 1 cutting board
- 1 knife
- 1 serving plate
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime juiced
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- 1 jalapeño, finely chopped Optional for heat.
Instructions
- In a medium pot, bring water to a boil and add a pinch of salt.
- Once boiling, add the shrimp and cook for 3-5 minutes or until the shrimp turn pink and opaque. Drain the shrimp in a colander and let cool.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper (and jalapeño if desired).
- Add the cooled shrimp to the mixing bowl with the vegetables, then drizzle the dressing over the salad.
- Gently toss the ingredients together to combine, being careful not to mash the avocado.
- Serve immediately on a serving plate or refrigerate for up to 30 minutes before serving for a chilled option.
Notes
This salad can be served over a bed of mixed greens for extra texture.
Customize the salad by adding ingredients such as corn, cucumber, or black beans to enhance flavor and nutrition.
If you prefer a creamier dressing, consider adding a bit of Greek yogurt or sour cream to the lime dressing for some tang and creaminess.