Description
A light and refreshing salad featuring shrimp and avocado, perfect for a summer meal or as a side dish.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Salt & pepper, to taste
- Fresh cilantro, chopped (about 2 tbsp)
Instructions
- Prepare the shrimp: If using pre-cooked shrimp, rinse and pat dry. If using raw shrimp, boil or sauté in a little olive oil until pink and opaque, then let cool.
- Chop vegetables: Dice avocado, cucumber, and red onion. Halve the cherry tomatoes. Chop cilantro.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Assemble salad: In a large bowl, combine shrimp, avocado, tomatoes, cucumber, onion, and cilantro. Pour dressing over and toss gently to coat (be careful not to mash the avocado).
- Serve immediately: Best served fresh and chilled.
Notes
- Add a little jalapeño or red chili flakes for spice.
- Serve over mixed greens or arugula to make it a fuller salad.
- Swap cucumber for mango or pineapple for a tropical twist.
- Store leftovers in an airtight container in the fridge up to 1 day (avocado may brown slightly).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg