Healthy Shrimp Avocado Salad (Print)
Refreshing bowl with succulent shrimp, creamy avocado, and crisp vegetables in 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 (optional)
# How-To Steps:
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 (if using).
04 - Add the cooled shrimp to the salad bowl. Pour the dressing over the ingredients and toss gently to combine. Serve immediately, or chill for 10 minutes before serving for enhanced flavor.
# Expert Suggestions:
01 -
- The lime dressing wakes up every single ingredient without overwhelming the delicate shrimp
- You can prep everything ahead and toss it together when hunger strikes
02 -
- Overcooked shrimp turns rubbery and tough, so pull them from the boiling water the moment they curl and turn pink
- The salad needs that ten minute chill time in the refrigerator for the flavors to truly develop
03 -
- Pat your shrimp completely dry after rinsing so the dressing clings instead of sliding off
- Let the dressed salad rest for at least five minutes before serving to allow the lime to soften the red onion slightly