Shrimp and Avocado Salad
A vibrant and fresh Shrimp and Avocado Salad that combines succulent shrimp with creamy avocado, crunchy cucumber, and zesty lime dressing, perfect for a light lunch or dinner.
Ingredients
- 1 lb large shrimp, peeled, deveined, and cooked
- 2 medium ripe avocados, diced into 1/2-inch chunks
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 clove garlic, minced or pressed
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prepare the dressing by combining olive oil, lime juice, garlic, salt, pepper, and red pepper flakes in a small jar or bowl. Whisk until emulsified.
- Dice the avocados and place them in a large mixing bowl. Drizzle a teaspoon of dressing over them to prevent browning.
- Add diced cucumber, minced red onion, and chopped cilantro to the bowl with the avocado.
- Add the chilled shrimp to the vegetable mixture and pour the remaining dressing over the top.
- Gently fold the ingredients together with a rubber spatula, being careful not to smash the avocado.
- Taste and adjust seasoning if necessary. Serve immediately.
Notes
For best results, serve the salad immediately after preparation. Store leftovers in an airtight container with plastic wrap pressed against the surface to minimize browning.