Description
A vibrant and nutritious salad featuring shrimp, fresh vegetables, and creamy avocados, perfect for a quick meal or a special dish.
Ingredients
Scale
- 1 pound (450 g) shrimp, peeled, deveined, and cooked
- 2 large ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 large lime
- 1 tablespoon Greek yogurt (optional)
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Cook the shrimp: Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they’re pink and opaque.
- Ice bath: Drain the shrimp and transfer them to a bowl of ice water.
- Dry the shrimp: Once cooled, pat the shrimp dry with a paper towel.
- Make the dressing: In a small bowl, combine olive oil, lime juice, minced garlic, and Greek yogurt (if using). Whisk well, then season with salt and pepper.
- Chop the veggies: Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and cube the avocados.
- Combine everything: In a large bowl, toss together the shrimp, avocado, tomatoes, cucumber, and onion. Pour the dressing over the top and mix gently.
- Finish with herbs: Sprinkle chopped cilantro or parsley over the salad and serve immediately.
Notes
Use fresh ingredients for the best flavor. Store leftovers in an airtight container for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 200mg
Keywords: shrimp salad, avocado salad, healthy salad, quick meal, nutritious recipe