Description
A delightful and refreshing shrimp and avocado salad with a zesty cilantro dressing, perfect for any occasion.
Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium pot, bring salted water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain and set aside to cool.
- In a large bowl, combine the diced avocados, halved cherry tomatoes, and chopped red onion.
- In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and pepper to create the dressing.
- Once the shrimp has cooled, add it to the large bowl with the veggies.
- Drizzle the cilantro dressing over the salad and gently toss until everything is well coated.
- Serve immediately, or refrigerate for up to 30 minutes to enhance the flavors.
Notes
- Refrigerating the salad for up to 30 minutes enhances the flavors.
- Adjust seasoning with extra salt and pepper according to taste.
- Prep Time: 10
- Cook Time: 5
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 200mg