Shrimp Avocado Salad
This Shrimp Avocado Salad recipe combines juicy shrimp, creamy avocado, crisp veggies, and a zesty lime dressing for a light, nutritious meal. Perfect for lunch or dinner, this salad is gluten-free, low-carb, and packed with protein. Enjoy this refreshing seafood dish that’s as easy to make as it is delicious!
Equipment
- Large Bowl
- Small Bowl
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 lb cooked shrimp peeled and deveined
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 0.5 red onion thinly sliced
- 1 cucumber diced
- 2 tbsp fresh cilantro chopped
Dressing
- 2 limes juiced
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- In a large bowl, combine shrimp, avocado, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle with chopped cilantro before serving.
- Serve immediately or chill for 15 minutes before serving.
Notes
Use freshly cooked or pre-cooked shrimp for convenience. Add jalapeños for a spicy kick. Best served fresh but can be stored in the fridge for up to a day.