Shrimp Avocado Salad
A vibrant and refreshing Shrimp Avocado Salad that combines sweet shrimp, creamy avocados, and crisp vegetables for a delightful summer meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Sautéing
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Sauté the shrimp: In a large skillet over medium heat, cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool.
- Combine the fresh ingredients: In a bowl, combine the cooked shrimp, avocados, cherry tomatoes, red onion, and cilantro.
- Whisk the dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Serve and enjoy! Serve immediately and enjoy this burst of freshness in every bite!
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 day. Keep dressing separate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 190mg
Find it online: https://doughgirlbylea.com/shrimp-avocado-salad-3/