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Shrimp Avocado Salad

Shrimp Avocado Salad

A refreshing and nutritious Shrimp Avocado Salad that combines tender shrimp, creamy avocado, and vibrant vegetables, all dressed in a simple lime and olive oil dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled, deveined, and cooked
  • 2 medium ripe avocados, diced into 1-inch chunks
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh cilantro, roughly chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 clove garlic, minced (optional)

Method
 

  1. If using raw shrimp, bring a pot of salted water to a boil and poach the shrimp for 2-3 minutes until pink and opaque. Transfer to an ice bath to cool.
  2. In a large mixing bowl, combine the cooled shrimp and diced avocados. Toss gently with a teaspoon of lime juice to prevent browning.
  3. Add the minced red onion and chopped cilantro to the bowl.
  4. In a separate jar or bowl, whisk together the olive oil, remaining lime juice, minced garlic, salt, and pepper.
  5. Pour the dressing over the salad ingredients and gently fold to combine, being careful not to crush the avocado.
  6. Taste and adjust seasoning if necessary. Serve immediately or chill for 20 minutes before serving.

Notes

Store leftovers in an airtight container with plastic wrap pressed against the surface to minimize air contact. Consume within 24 hours for best quality.