Shrimp and Avocado Salad

Shrimp and Avocado Salad

Shrimp and avocado salad is a refreshing, light, and nutritious dish that brings together succulent shrimp, creamy avocado, and vibrant vegetables, all tossed in a zesty, tangy dressing.

This dish is perfect for a healthy lunch, a side dish for dinner, or a light summer meal. The combination of the sweet, tender shrimp with the smooth avocado and fresh greens makes for a delightful bite.

With its bright flavors, healthy fats, and protein-packed shrimp, this salad is not only delicious but also a great way to eat clean while enjoying a satisfying dish.

Ingredients:

For the Salad:

1 lb medium shrimp, peeled and deveined

2 ripe avocados, diced

4 cups mixed salad greens (arugula, spinach, or lettuce)

1/2 cucumber, thinly sliced

1 small red onion, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil (for cooking the shrimp)

Salt and pepper, to taste

For the Dressing:

3 tbsp olive oil

2 tbsp fresh lime juice

1 tbsp honey or agave syrup (optional, for sweetness)

1 tsp Dijon mustard

1 clove garlic, minced

1/2 tsp ground cumin

Salt and pepper, to taste

How to Make:

Cook the Shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Once cooked, remove from heat and set aside to cool slightly.

Prepare the Salad Ingredients: While the shrimp are cooling, prepare the vegetables. Slice the cucumber, thinly slice the red onion, and halve the cherry tomatoes. Dice the avocados carefully, ensuring they stay intact and don’t mash. Chop the fresh cilantro for garnish.

Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (if using), Dijon mustard, minced garlic, cumin, salt, and pepper. Taste the dressing and adjust the seasoning if necessary, adding more lime juice for tang or honey for sweetness.

Assemble the Salad: In a large mixing bowl, combine the salad greens, cucumber, cherry tomatoes, and red onion. Toss gently to combine. Add the diced avocado and cooked shrimp to the salad and toss again carefully to avoid mashing the avocado.

Dress the Salad: Drizzle the dressing over the salad just before serving, and toss gently to coat all the ingredients evenly. You can also serve the dressing on the side if you prefer.

Serve: Transfer the shrimp and avocado salad to serving plates. Garnish with fresh cilantro for a burst of color and extra flavor. Serve immediately as a light main course or as a side dish to grilled meats or other seafood.

Chef’s Note:

This shrimp and avocado salad is incredibly versatile, and you can modify it based on your preferences or what’s in season. If you prefer a spicier version, add some sliced chili peppers or a pinch of cayenne to the dressing. For a more filling salad, consider adding quinoa or cooked farro for added texture and nutrients.

If you’re not a fan of shrimp, this salad also works well with grilled chicken, seared scallops, or even grilled fish. To make this dish even quicker, use pre-cooked shrimp, though freshly cooked shrimp will always add the best flavor. Additionally, if you want a creamy dressing, you can blend some Greek yogurt or avocado into the dressing for a richer texture.

Nutrition Information (per serving, 4 servings total):

Calories: 330

Protein: 23g

Carbohydrates: 15g

Fat: 22g

Saturated Fat: 3g

Cholesterol: 175mg

Sodium: 350mg

Fiber: 9g

Sugars: 5g

Shrimp and avocado salad is a great meal for anyone looking to enjoy a light, healthy, and flavorful dish. The combination of lean protein from the shrimp and healthy fats from the avocado provides a satisfying balance of nutrients, while the crisp vegetables and tangy dressing elevate the dish’s flavors. This salad is not only quick and easy to prepare but also perfect for warmer days when you crave something fresh and vibrant. Whether you’re looking for a light lunch or a side dish to complement your main course, this shrimp and avocado salad is sure to become a staple in your recipe rotation.