Shrimp and Avocado Salad Recipe

If you’re looking for a light, refreshing, and satisfying dish that’s perfect for warm weather or a quick lunch, look no further than this Shrimp and Avocado Salad. This recipe combines succulent shrimp with creamy avocado and a medley of fresh vegetables, all tossed in a zesty lime dressing. Not only is it bursting with flavor, but it’s also packed with nutrients, making it a healthy choice for any meal. Let’s dive into how to make this delicious salad!

Ingredients

For the Salad

• 1 pound large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)

For the Dressing

• 1/4 cup fresh lime juice (about 2-3 limes)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and pepper to taste

Procedure

1. Prepare the Shrimp

1. Boil Water: Bring a pot of salted water to a boil.
2. Cook Shrimp: Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
3. Cool Shrimp: Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and pat dry with paper towels.

2. Make the Dressing

1. Combine Ingredients: In a small bowl, whisk together the lime juice, olive oil, minced garlic, honey, salt, and pepper.
2. Adjust Seasoning: Taste and adjust the seasoning as needed, adding more lime juice or honey to balance the flavors.

3. Assemble the Salad

1. Combine Vegetables: In a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, red bell pepper, cilantro, and jalapeño (if using).
2. Add Shrimp: Gently fold in the cooked shrimp.
3. Toss with Dressing: Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.

4. Serve

1. Chill (Optional): For best results, refrigerate the salad for about 15-20 minutes to allow the flavors to meld.
2. Plate: Serve the salad on its own, over a bed of mixed greens, or with some crusty bread on the side.

5. Enjoy!

Dig into this vibrant and nutritious Shrimp and Avocado Salad. It’s perfect as a standalone dish or as part of a larger spread. Whether you’re enjoying it for a quick lunch, a light dinner, or a delightful addition to a summer barbecue, this salad is sure to impress.

Tips and Variations

• Protein Options: Substitute shrimp with grilled chicken, salmon, or tofu for a different twist.
• Add-ins: Feel free to add in extras like black beans, corn, or mango for additional texture and flavor.
• Storage: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day. Keep in mind that the avocado may brown slightly, though the lime juice helps slow this process.

This Shrimp and Avocado Salad is not only delicious and nutritious but also incredibly versatile. It’s a great way to incorporate more seafood and fresh produce into your diet. Give it a try and enjoy the burst of flavors in every bite!