Introduction
This Shrimp & Avocado Salad is a vibrant, protein-rich dish that’s both satisfying and quick to prepare. With tender, juicy shrimp, creamy avocado, crisp vegetables, and a tangy citrus dressing, it delivers a perfect balance of flavor and texture. Ideal for summer days or any time you want a healthy, low-carb meal that doesn’t compromise on taste.
Ingredients
For the Salad:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cucumber, diced
- 4 cups mixed greens (arugula, spinach, or romaine work well)
- 2 tablespoons chopped fresh cilantro (optional)
For the Lime Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions
🦐 Step 1: Cook the Shrimp
- Pat the shrimp dry with paper towels.
- In a bowl, toss the shrimp with olive oil, salt, pepper, and paprika.
- Heat a skillet over medium-high heat.
- Add the shrimp and cook for 2–3 minutes on each side until they’re pink and opaque. Remove from heat and let them cool slightly.
🥗 Step 2: Prepare the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
- Gently toss to combine, being careful not to mash the avocado.
🍋 Step 3: Make the Dressing
- In a small bowl or jar, whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper.
- Taste and adjust seasoning if needed.
🥄 Step 4: Assemble the Salad
- Add the cooked shrimp to the salad bowl.
- Drizzle the lime dressing over the top.
- Toss gently to combine all ingredients evenly.
- Sprinkle chopped cilantro on top (optional).
Serving Suggestions
- Serve chilled or at room temperature.
- Great on its own, or with crusty bread or tortilla chips.
- Add quinoa or black beans for a heartier meal.
Storage
- Best enjoyed fresh, but you can store leftovers (without dressing) in an airtight container for up to 1 day.
- Keep dressing separate if prepping ahead.