Light and Easy Avocado Shrimp Salad
This refreshing salad is perfect for a light lunch or summer dinner.
Ingredients:
- 1 pound medium shrimp, peeled and deveined
- 2 ripe avocados
- 1/2 red onion, finely diced
- 1/2 cucumber, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Cooking Guide:
- Cook the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain the shrimp and rinse under cold water to stop the cooking process. Pat the shrimp dry with paper towels.
- Prepare the avocado: Cut the avocados in half, remove the pit, and scoop out the flesh. Dice the avocado flesh.
- Assemble the salad: In a large bowl, combine the cooked shrimp, diced avocado, red onion, cucumber, and cilantro.
- Make the dressing: In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
- Toss and serve: Pour the dressing over the salad and toss gently to coat. Season with additional salt and pepper to taste. Serve immediately.
Tips:
- For extra flavor, you can marinate the shrimp in a mixture of olive oil, lime juice, garlic powder, and paprika for 15 minutes before cooking.
- If you don’t have fresh cilantro, you can substitute with 1 tablespoon of chopped fresh parsley.
- To prevent the avocado from browning, toss it with a little bit of lime juice after dicing.
- This salad is even more delicious served on a bed of lettuce or mixed greens.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the avocado will brown slightly.
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