Healthy Shrimp Avocado Salad (Printable)
Succulent shrimp meets creamy avocado in this refreshing salad with crisp vegetables and zesty lime dressing.
# Ingredient List:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1/2 cup fresh cilantro, chopped
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - Juice of 2 limes
10 - 1 garlic clove, minced
11 - 1/2 tsp ground cumin
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp chili flakes
# How to Make:
01 - Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking. Pat dry.
02 - In a large salad bowl, combine the diced avocados, cucumber, cherry tomatoes, red onion, bell pepper, and cilantro.
03 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, pepper, and chili flakes.
04 - Add the cooled shrimp to the salad bowl. Pour the dressing over the ingredients and toss gently to combine.
05 - Serve immediately, or chill for 10 minutes before serving for enhanced flavor.
# Expert Tips:
01 -
- The dressing hits every perfect note at once without any heavy ingredients weighing you down
- You can have restaurant quality shrimp on the table faster than delivery would arrive
02 -
- Overcooked shrimp turn into rubbery little disappointments so watch them like a hawk and pull them the second they turn pink
- The lime juice can start making the avocado brown if it sits too long so dress this salad right before serving
03 -
- Room temperature shrimp absorb the dressing way better than cold ones straight from the fridge
- A tiny pinch of sugar in the dressing helps balance the acid if your limes are particularly tart