Description
This Shrimp Avocado Salad is light, refreshing, and bursting with flavor! Juicy shrimp, creamy avocado, and crisp vegetables are tossed in a tangy lime dressing for a healthy meal or side dish that’s ready in minutes. Perfect for summer gatherings or a quick lunch!
Ingredients
Scale
For the Salad:
- 1 lb large shrimp (peeled, deveined, and cooked)
- 2 medium avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
- 1 cucumber (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (optional, finely chopped for a kick)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or agave for vegan)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and black pepper until well combined. Set aside.
- Cook the shrimp (if needed): If using raw shrimp, cook in a skillet over medium heat with a drizzle of olive oil for 2–3 minutes per side, until pink and opaque. Allow to cool.
- Assemble the salad: In a large mixing bowl, combine cooked shrimp, avocado, cherry tomatoes, red onion, cucumber, cilantro, and jalapeño (if using).
- Toss with dressing: Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
- Serve: Serve immediately as is or chill for 15 minutes before serving for extra flavor.
Notes
- Substitute shrimp with grilled chicken, tofu, or chickpeas for a different protein option.
- For added crunch, top with roasted sunflower seeds or croutons.
- Store leftovers in the fridge for up to 1 day, but note that the avocado may brown slightly.