Avocado Shrimp Salad
Fresh, juicy shrimp tossed with creamy avocado, crisp veggies, and a zesty lime dressing for a light, refreshing meal!
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Ingredients
- 1 pound large shrimp peeled, deveined, and cooked
- 2 ripe avocados diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup cucumber diced
- 1/4 cup fresh cilantro or parsley chopped
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon red pepper flakes optional, for a bit of heat
Instructions
- Prepare the Shrimp: If the shrimp are not cooked, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and transfer to a bowl of ice water to cool quickly. Once cooled, chop the shrimp into bite-sized pieces.
- Prepare the Vegetables: In a large mixing bowl, add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh cilantro or parsley.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic powder (if using), and red pepper flakes (if using).
- Combine: Add the chopped shrimp to the vegetable mixture. Pour the dressing over the salad and gently toss everything together until well combined.
- Serve: Serve the avocado shrimp salad immediately as a light meal, or chill it in the refrigerator for 30 minutes before serving.