Healthy Shrimp Avocado Salad (Printable View)
Refreshing bowl with plump shrimp, buttery avocado, crunchy veggies, and bright citrus flavors.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1/2 cup fresh cilantro, chopped
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - Juice of 2 limes
10 - 1 garlic clove, minced
11 - 1/2 tsp ground cumin
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp chili flakes (optional)
# How-To Steps:
01 - Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking. Pat dry with paper towels.
02 - In a large salad bowl, combine the diced avocados, cucumber, cherry tomatoes, red onion, bell pepper, and cilantro.
03 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, pepper, and chili flakes (if using) until well combined.
04 - Add the cooled shrimp to the salad bowl. Pour the dressing over the ingredients and toss gently to combine, ensuring everything is evenly coated.
05 - Serve immediately, or chill for 10 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- The lime-cumin dressing makes everything taste like sunshine and good decisions
- Its ready in twenty minutes but looks like you spent all day thinking about it
02 -
- Overcooked shrimp become rubbery and sad, so watch them closely
- The salad tastes better after sitting for ten minutes in the refrigerator
03 -
- Let the dressed salad rest for ten minutes before serving
- Taste and adjust salt before adding the final garnish