Shrimp Avocado Salad Recipe

Shrimp Avocado Salad Recipe

This refreshing and light salad is perfect for a summer lunch or a quick and easy dinner.

Ingredients:

• 1 pound shrimp, peeled and deveined (thawed if frozen)
• 2 ripe avocados, halved, pitted, and sliced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Guide:

1. Cook the Shrimp: There are a few ways to cook your shrimp for this salad. You can poach them in a pot of boiling water for 2-3 minutes, or saute them in a pan with olive oil over medium heat for 2-3 minutes per side. Whichever method you choose, be sure to not overcook the shrimp, as they will become tough. Once cooked, let the shrimp cool slightly.

2. Assemble the Salad: In a large bowl, combine the cooked shrimp, sliced avocado, red onion, and chopped cilantro.

3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

4. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat.

5. Serve: Serve the salad immediately on a bed of lettuce or enjoy it in lettuce wraps for a low-carb option.

Tips:

• To prevent the avocado from browning, toss it with a bit of lemon juice after slicing.
• If you don’t have fresh cilantro, you can substitute it with chopped parsley.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• This salad can be easily customized to your liking. Feel free to add other ingredients such as chopped tomatoes, crumbled feta cheese, or diced cucumber.
• Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the avocado will likely brown.