Description
This Shrimp Avocado Salad is a refreshing and flavorful dish that combines succulent shrimp, creamy avocado, and zesty lime dressing. Perfect for a light lunch or dinner.
Ingredients
Units
Scale
Salad:
- 1 pound large shrimp, thawed
- 2 cups shredded lettuce
- 1/4 red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- Steam Shrimp: Bring a large pot of water to a boil. Steam shrimp until they curl and turn pink, about 4-6 minutes. Set aside to cool.
- Make Dressing: In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until emulsified.
- Combine Ingredients: Add shrimp, lettuce, and red onions to the dressing. Toss to combine. Arrange avocado slices around the shrimp and garnish with cilantro.
- Serve: Enjoy the salad at room temperature or chilled.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Best consumed within 24 hours to prevent browning of avocados.
- Make Ahead Tips: Prepare the dressing up to 2 weeks ahead. Pre-cooked shrimp can also be used instead of cooking fresh.
- Substitutes: Try green onions instead of red onions. Paprika or coriander can be used in place of cumin in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 190mg
