Shrimp Avocado Salad Recipe
This quick and healthy Shrimp Avocado Salad is perfect for a light meal or snack, ready in just 20 minutes. Packed with protein from shrimp and healthy fats from avocado, this salad is low-carb and bursting with fresh citrus and cumin flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Salad Ingredients
- 1 pound large cooked shrimp, thawed
- 2 cups shredded lettuce
- ¼ red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- Thaw the shrimp: To thaw frozen cooked shrimp, run cold water over them for 5-10 minutes until fully thawed or place frozen shrimp in a bowl, cover, and thaw overnight in the fridge. Drain any excess water and pat dry with paper towels.
- Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, lime juice, cumin, salt, and freshly cracked pepper until well emulsified to create a flavorful dressing.
- Combine the salad: Add the thawed shrimp into the bowl with the dressing. Then, add the shredded lettuce and diced red onions, and gently toss to coat all ingredients evenly in the dressing.
- Assemble and garnish: Arrange the sliced avocados around the shrimp mixture in the bowl and sprinkle with chopped fresh cilantro for a vibrant finish.
- Serve: Enjoy the salad at room temperature or chilled, according to your preference.
Notes
- Storage: Keep any leftovers in an airtight container and refrigerate. Consume within 2 days for optimal freshness, but it’s best to eat within 24 hours as the avocados may brown.
Find it online: https://recipesbyliza.com/shrimp-avocado-salad-recipe/
