Shrimp Avocado Salad
Shrimp avocado salad is like summer in a bowl—fresh, vibrant, and undeniably refreshing. With juicy shrimp, creamy avocado, and crisp vegetables tossed in a zingy lime dressing, it's the perfect quick and healthy lunch or dinner appetizer.
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 small red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil for dressing
- 1 teaspoon honey
- 1 clove garlic finely minced
- Fresh ground black pepper to taste
Instructions
- Pat the shrimp dry with paper towels and place in a bowl. Toss with 1 tablespoon olive oil, garlic powder, salt, and black pepper.
- Heat a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Sear for 2 to 3 minutes on each side or until shrimp are pink and opaque. Remove from heat and let cool slightly.
- In a small bowl, whisk together lime juice, 1 tablespoon olive oil, honey, minced garlic, and a pinch of black pepper to create the dressing.
- In a large mixing bowl, combine the avocado, cherry tomatoes, cucumber, red onion, and cilantro.
- Add the cooked shrimp to the vegetables and gently toss to combine.
- Drizzle the dressing over the salad and mix gently to coat everything evenly.
- Taste and adjust salt or lime juice if needed. Serve immediately.
Nutrition
Calories: 260kcalCarbohydrates: 12gProtein: 22gFat: 15gSodium: 590mgFiber: 4gSugar: 4g
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