Shrimp Avocado Salad
A refreshing Shrimp Avocado Salad that combines succulent shrimp with creamy avocado and fresh vegetables for a light 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: Gluten-Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 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 skillet with olive oil over medium heat until pink and opaque, about 2-3 minutes per side.
- Prepare the salad base by combining cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro in a large bowl.
- Dress the salad with lime juice and season with salt and pepper.
- Toss gently to combine all ingredients and serve immediately.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/shrimp-avocado-salad/