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:
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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.
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Assemble the Salad: In a large bowl, combine the cooked shrimp, sliced avocado, red onion, and chopped cilantro.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
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Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat.
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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.
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