Healthy Shrimp Avocado Salad (Print Version)
Succulent shrimp meet creamy avocado in this vibrant 20-minute salad with crisp vegetables and zesty lime dressing.
# What You'll Need:
→ 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 It:
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 process. Pat dry with paper towels.
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 until emulsified.
04 - Add the cooled shrimp to the salad bowl. Pour the dressing over the ingredients and toss gently to combine evenly. Serve immediately, or chill for 10 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- This salad comes together in under 20 minutes but tastes like something from a seaside restaurant
- The combination of creamy avocado and zesty lime creates restaurant-quality flavors without any dairy
02 -
- Overcooked shrimp become rubbery and tough, so remove them from heat the moment they turn completely pink
- Adding the dressing too early will make the avocado mushy and tomatoes wilt, so wait until just before serving
03 -
- Room temperature shrimp absorb more flavor from the dressing than cold ones straight from the fridge
- Taste the dressing before adding it, adjusting the lime or salt based on your personal preference