Shrimp Avocado Salad
A refreshing salad that blends juicy shrimp, creamy avocados, and crisp vegetables, drizzled with a zesty dressing—perfect for any occasion.
Ingredients
For the salad
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups mixed salad greens (e.g., spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
For the dressing
- 2 tablespoons olive oil
- Juice of 2 limes limes
- to taste Salt and pepper
Optional garnish
- to taste fresh cilantro or parsley for garnish
Instructions
Preparation
- In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the shrimp, seasoning with salt and pepper. Cook for about 3-4 minutes on each side, or until the shrimp are pink and opaque.
- Remove from heat and let cool slightly.
- While the shrimp is cooling, take a large bowl and toss in the mixed greens, diced avocados, cherry tomatoes, and sliced red onion.
Make the Dressing
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to taste.
Combine and Serve
- Once the shrimp has cooled, add it to the vegetable mixture. Drizzle the dressing over the salad and toss gently until everything is well combined and coated.
- Garnish with fresh cilantro or parsley if desired. Enjoy immediately with a smile!
Notes
For the perfect shrimp avocado salad, always use fresh shrimp and ripe avocados. Avoid overcooking the shrimp to maintain tenderness. Store leftovers in an airtight container and keep dressing separate until ready to eat.