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Shrimp Avocado Salad

A vibrant salad combining succulent shrimp, creamy avocado, and zesty citrus dressing, perfect for summer dining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Shrimp, peeled and deveined For a heartier texture, substitute with grilled chicken or chickpeas.
  • 2 pieces Avocado, ripe but firm For a tangy twist, substitute lemon with lime.
  • 1/4 cup Fresh Cilantro, chopped Fresh parsley works beautifully too.
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup Red Onion, finely chopped
  • juice from 2 limes Lime Juice
  • Salt and Pepper, to taste
  • 2 tablespoons Olive Oil

Method
 

Preparation
  1. In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Cook shrimp for about 2-3 minutes on each side or until pink and opaque. Don't overcook, or they may become rubbery!
  3. While the shrimp is cooking, chop your tomatoes, red onion, and cilantro.
Mixing
  1. In a small bowl, whisk together lime juice, remaining olive oil, salt, and pepper.
  2. For a bit of heat, add a pinch of red pepper flakes.
Assembly
  1. In a large bowl, combine shrimp, avocado, tomatoes, onion, and dressing.
  2. Gently toss to combine, being careful not to mash the avocados.
  3. Serve immediately to maintain the avocado’s vibrant color.

Notes

Pre-cook shrimp the night before for an even faster assembly. Use a sharp knife for clean cuts when chopping vegetables.