Refreshing Shrimp and Avocado Salad Recipe

This shrimp and avocado salad is a light and nutritious dish perfect for warm weather. It combines tender shrimp with creamy avocado and crisp vegetables, making it a satisfying meal or side.

The recipe is simple and quick to prepare, ideal for a healthy lunch or dinner option. You can customize it with your favorite greens and dressings.

Ingredients That Shine

The vibrant shrimp and avocado salad is a delightful combination of fresh ingredients that create a colorful and nutritious dish.

At the heart of this salad are plump, pink shrimp that provide a satisfying protein boost.

Complementing the shrimp are creamy avocado cubes, which add a rich texture and healthy fats.

Bright cherry tomatoes and crisp cucumber introduce a refreshing crunch, making each bite a burst of flavor.

To elevate the dish, a sprinkle of fresh cilantro adds a touch of herbaceousness, while a zesty lime dressing ties everything together beautifully.

Preparation Made Simple

Creating this salad is a straightforward process that can be accomplished in just 20 minutes.

Start by sautéing the shrimp in olive oil until they turn pink and opaque, which typically takes only a few minutes.

While the shrimp cool, chop the avocado, halve the cherry tomatoes, and dice the cucumber.

These fresh vegetables not only enhance the salad’s flavor but also contribute to its vibrant appearance.

Flavorful Dressing

The dressing is a crucial element that brings the salad to life.

Whisk together fresh lime juice with salt and pepper to create a simple yet zesty dressing.

This dressing not only adds a tangy flavor but also helps to prevent the avocado from browning, keeping the salad looking fresh.

Serving Suggestions

This salad can be served immediately for a fresh and light meal or chilled in the refrigerator for a short while to enhance the flavors.

For an added touch, garnish with extra cilantro just before serving.

This dish pairs wonderfully with a refreshing drink, making it perfect for a warm day or a casual gathering.

Nutrition Highlights

This shrimp and avocado salad is not only delicious but also packed with nutrients.

Each serving contains approximately 300 calories, making it a light yet satisfying option.

With 25 grams of protein and healthy fats from the avocado, it provides a balanced meal that can fit into various dietary preferences.

Customization Options

One of the best aspects of this salad is its versatility.

Feel free to customize it by adding your favorite greens, such as spinach or arugula, for extra nutrients.

You can also swap out the shrimp for grilled chicken or tofu for a different protein source.

Experimenting with different vegetables or dressings can also create new flavor profiles, ensuring that this dish remains a staple in your meal rotation.

Easy Shrimp and Avocado Salad Recipe

This salad features sautéed shrimp tossed with ripe avocado, cherry tomatoes, cucumber, and a zesty lime dressing. The recipe takes about 20 minutes to prepare and serves 4 people.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 2 limes
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Cook the Shrimp: In a skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
2. Prepare the Vegetables: In a large bowl, combine diced avocado, cherry tomatoes, cucumber, and red onion.
3. Make the Dressing: In a small bowl, whisk together lime juice, salt, and pepper.
4. Combine: Add the cooked shrimp to the vegetable mixture and drizzle with the lime dressing. Toss gently to combine.
5. Serve: Garnish with fresh cilantro if desired. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 300kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 15g