Description

Shrimp Avocado Salad is a vibrant and refreshing dish that combines succulent shrimp with creamy avocado and colorful vegetables. This delightful salad is perfect for warm summer days or gatherings, bursting with flavor and nutrients. Enjoy it as a light meal or impress your guests with minimal preparation in under 30 minutes.

Ingredients

Scale

1 lb shrimp (peeled and deveined)
2 ripe avocados (diced)
1 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
2 tbsp lime juice (freshly squeezed)
1/4 cup cilantro (chopped)
2 tbsp olive oil
Salt and pepper to taste

Instructions

Cook the shrimp by boiling salted water; add shrimp and cook for 2-3 minutes until pink. Drain and cool.
Chop the avocado, tomatoes, red onion, and cilantro into bite-sized pieces.
In a large bowl, combine avocado, tomatoes, red onion, cilantro, cooled shrimp, olive oil, and lime juice. Gently mix.
Season with salt and pepper to taste. For added spice, consider diced jalapeño.
Serve chilled in bowls or on plates garnished with additional cilantro or lime wedges.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 350mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 8g
Protein: 24g
Cholesterol: 180mg

Keywords: Ensure avocados are ripe for optimal creaminess. Customize by adding diced mango for sweetness or swapping lime juice with lemon for a different zing. Store leftovers in an airtight container in the fridge for up to two days; enjoy cold.