Description
A zesty and refreshing avocado shrimp salad combining tender boiled shrimp with ripe avocados, fresh vegetables, and a tangy lime dressing. Perfect for a light meal or a flavorful upgrade to your lunch or dinner.
Ingredients
Scale
Shrimp
- 1 pound large shrimp (peeled, deveined, and cooked)
Vegetables
- 2 medium ripe avocados (or substitute with puréed avocado)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1 medium cucumber (diced)
- 1/4 cup fresh cilantro or parsley (chopped)
Dressing
- 2 tablespoons lime juice (or lemon juice)
- 3 tablespoons olive oil (or neutral oil)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preparation: Prepare all your ingredients by peeling, deveining, and washing the shrimp, and chopping the vegetables as specified.
- Prepare the Shrimp: Start by boiling water in a pot. Add the raw shrimp and cook for 2-3 minutes until they turn pink and opaque. Once done, drain and cool shrimp in ice water before chopping them into bite-sized pieces.
- Mix Vegetables: In a large mixing bowl, combine your diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and chopped cilantro or parsley. Toss gently to keep the avocados intact and vibrant.
- Make the Dressing: In a separate small bowl, whisk together lime juice, olive oil, salt, black pepper, garlic powder, and red pepper flakes.
- Combine and Serve: Finally, add the chopped shrimp to the vegetable mixture, drizzle the dressing over everything, and gently toss to combine. Chill the salad for 30 minutes before serving for enhanced flavors.
Notes
- Chilling the salad before serving enhances the flavors and texture.
- You can substitute lemon juice for lime juice if preferred.
- For a spicier kick, increase red pepper flakes according to taste.
- Ensure shrimp is fully cooled before mixing to keep the avocado fresh and green.
- Use fresh cilantro or parsley based on your flavor preference.
