Description
A vibrant and nutritious shrimp avocado salad packed with fresh flavors and textures, ideal for a light meal.
Ingredients
Scale
- 1 pound (450 g) shrimp, peeled, deveined, cooked
- 2 large ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 large lime
- 1 tablespoon Greek yogurt (optional)
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Prepare the shrimp by boiling raw shrimp in salted water for 2-3 minutes until pink and opaque, or use pre-cooked shrimp.
- Chop the vegetables: dice avocados, cucumber, halve cherry tomatoes, and finely dice red onion.
- Mix the dressing by whisking together olive oil, lime juice, minced garlic, and Greek yogurt (if using); season with salt and pepper.
- In a large bowl, gently toss shrimp, avocados, cherry tomatoes, cucumber, red onion, and herbs; drizzle dressing and mix carefully.
- Taste and adjust seasoning with lime juice, olive oil, salt, and pepper as needed.
- Plate for presentation, garnishing with extra cilantro or parsley and a drizzle of olive oil.
Notes
For added flavor, consider mixing in diced mango or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 220mg
Keywords: shrimp salad, avocado salad, healthy recipes, summer salad, quick meal