Shrimp and Avocado Salad
A light, refreshing, and protein-packed salad that combines tender shrimp, creamy avocado, and crisp vegetables with a zesty lime dressing. Perfect for summer lunches, beachside dinners, or healthy meal prep.
Ingredients
- 1 lb cooked shrimp peeled and deveined
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- 1 cucumber diced
- ¼ cup fresh cilantro chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño finely chopped (for heat)
Instructions
- Prepare the shrimp: If using raw shrimp, sauté or boil until pink and opaque (about 2–3 minutes per side), then cool. If using precooked, ensure it's thawed and patted dry.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Combine the salad: In a large bowl, gently toss together the shrimp, avocado, tomatoes, onion, cucumber, and cilantro.
- Add the dressing: Pour the lime dressing over the salad and toss gently to coat.
- Serve immediately: Garnish with extra cilantro or lime wedges if desired.
Notes
- For extra flavor, marinate the shrimp in lime juice and garlic before cooking.
- Best served fresh, but you can prep ingredients ahead and combine right before serving.
- Make it a meal by serving over a bed of greens or quinoa.
- Swap cilantro for parsley if preferred.