Shrimp and Avocado Salad with Cilantro-Lime Dressing

Shrimp and Avocado Salad with Cilantro-Lime Dressing

Shrimp and Avocado Salad with Cilantro-Lime Dressing is a refreshing and vibrant dish perfect for warm weather or any occasion that calls for something light and healthy.

The succulent shrimp paired with creamy avocado offers a delightful contrast of textures, while the zesty cilantro-lime dressing ties everything together with its fresh and tangy flavor.

This salad is not only quick to prepare but also packed with nutrients, making it a great option for a light lunch or dinner. Whether you’re hosting a summer gathering or enjoying a solo meal, this dish is sure to impress.

Ingredients:

For the Salad:

1 lb large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 cucumber, sliced

1 cup mixed greens (arugula, spinach, or baby kale)

1 tablespoon olive oil (for cooking the shrimp)

Salt and freshly ground black pepper, to taste

For the Cilantro-Lime Dressing:

1/4 cup fresh cilantro leaves, chopped

2 tablespoons olive oil

1 tablespoon fresh lime juice (about 1 lime)

1 tablespoon honey or agave syrup

1/2 teaspoon ground cumin

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

1 tablespoon water (optional, for thinning the dressing)

How to Make:

Cook the Shrimp:

Heat the olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove from the heat and set aside to cool slightly.

Prepare the Salad Ingredients:

While the shrimp is cooking, prepare the salad components. Dice the avocados, halve the cherry tomatoes, thinly slice the red onion, and slice the cucumber. Place all the vegetables in a large salad bowl along with the mixed greens.

Make the Cilantro-Lime Dressing:

In a small bowl, whisk together the chopped cilantro, olive oil, lime juice, honey, ground cumin, and minced garlic. Season with salt and pepper to taste. If the dressing is too thick, you can add a tablespoon of water to thin it out to your desired consistency. Adjust the lime or honey to balance the flavors as needed.

Assemble the Salad:

Once the shrimp has cooled slightly, add it to the salad bowl with the vegetables. Drizzle the cilantro-lime dressing over the salad and toss gently to combine, ensuring everything is well-coated.

Serve:

Serve the Shrimp and Avocado Salad immediately, garnished with extra cilantro or lime wedges if desired. You can also pair it with a side of crusty bread or tortilla chips for a complete meal.

Chef’s Note:

This Shrimp and Avocado Salad is incredibly versatile. If you want to add more texture or flavor, you can throw in ingredients like sliced radishes, corn kernels, or roasted bell peppers. For added protein, grilled chicken or tofu can easily replace the shrimp. If you prefer a spicier kick, consider adding a finely chopped jalapeño to the dressing or sprinkling chili flakes on the salad.

The dressing can be made in advance and stored in the refrigerator for up to 2-3 days. Just be sure to give it a good stir before using, as the ingredients may separate.

Nutritional Information (per serving, based on 4 servings):

Calories: 280

Protein: 20g

Carbohydrates: 15g

Fat: 17g

Fiber: 8g

Sugar: 5g

Sodium: 370mg

Shrimp and Avocado Salad with Cilantro-Lime Dressing is a perfect balance of fresh, creamy, and savory flavors with a hint of sweetness and spice. It’s quick to make, light on the stomach, and packed with nutrients like protein, healthy fats, and fiber. This vibrant salad is ideal for anyone looking for a healthy, flavorful meal that’s easy to prepare and full of satisfying ingredients.