Healthy Shrimp Avocado Salad (Printable version)
Succulent shrimp meets creamy avocado in this vibrant, zesty salad ready in 20 minutes.
# 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)
# Directions:
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.
05 - Serve immediately, or chill for 10 minutes before serving for enhanced flavor.
# Expert Tips:
01 -
- Twenty minutes from start to finish means you can eat well even on chaotic weeknights
- The combination of creamy avocado and zesty lime hits every craving without weighing you down
02 -
- Overcooked shrimp becomes rubbery and sad so remove them the moment they turn pink throughout
- Avocados oxidize quickly so dress the salad immediately after cutting them to maintain that gorgeous green color
03 -
- Room temperature shrimp absorb more flavor so let them warm slightly while you prep the vegetables
- Taste your dressing before adding it as lime acidity varies dramatically between fruits