Shrimp and Avocado Salad
Fresh shrimp and creamy avocado tossed with crisp vegetables and a zesty lime dressing.
15 mins
Prep Time
5 mins
Cook Time
2
Servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 cups mixed greens
- 2 tbsp olive oil
- 1 lime, juiced
- 1 tbsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Cook the shrimp: Heat 1 tbsp olive oil in a pan over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Set aside to cool.
Prepare the dressing: In a small bowl, whisk together lime juice, remaining olive oil, honey, minced garlic, salt, and pepper.
Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
Add the shrimp and avocado: Gently toss the cooled shrimp and diced avocado into the salad mixture.
Dress the salad: Drizzle the lime dressing over the salad and toss gently to coat all ingredients.
Garnish and serve: Sprinkle fresh cilantro on top and serve immediately.
Chef's Tips
- Shrimp Tip: For extra flavor, marinate the shrimp in lime juice and garlic for 10 minutes before cooking.
- Avocado Tip: Add the avocado just before serving to prevent browning.
- Spice It Up: Add a pinch of chili flakes or diced jalapeño for a spicy kick.
- Make Ahead: Prepare the dressing and chop the vegetables ahead of time, but assemble the salad just before eating.
- Protein Swap: Substitute grilled chicken or tofu for shrimp if preferred.
