Description
A light and satisfying salad combining creamy avocado and tender shrimp, perfect for a beach picnic or a fancy dinner at home.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and tails removed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/4 cup cilantro, chopped (optional)
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp honey or agave
- Salt and pepper to taste
- Optional: chili flakes or a diced jalapeño for heat
Instructions
- If your shrimp come raw, sauté them in a hot pan with a bit of olive oil, salt, and pepper for 2–3 minutes per side until pink and opaque.
- In a large bowl, combine diced avocados, cherry tomatoes, cucumber, and red onion.
- Whisk together lime juice, olive oil, honey, salt, and pepper in a small jar. Taste and adjust.
- Add the shrimp to the bowl and pour the dressing over everything. Gently toss to coat the avocados.
- Finish with chopped cilantro and a sprinkle of chili flakes. Serve immediately.
Notes
Add toasted pepitas for crunch, swap lime for grapefruit juice for extra tang, or serve in halved avocados for a fancy touch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg