Description
A refreshing salad combining shrimp, avocado, and fresh vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 1 pound (450 g) shrimp, peeled, deveined, cooked
- 2 large ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 large lime
- 1 tablespoon Greek yogurt (optional)
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Cook the shrimp: Bring a medium pot of salted water to a boil, add shrimp, and cook for 2-3 minutes until pink and opaque.
- Prepare the dressing: Whisk together olive oil, lime juice, garlic, and seasoning in a small bowl.
- Chop the vegetables: Halve cherry tomatoes, dice cucumber, finely chop red onion, and cube avocados carefully.
- Combine everything: In a large salad bowl, mix shrimp, avocados, tomatoes, cucumber, and onion gently.
- Dress the salad: Drizzle the dressing over the salad and toss gently without mashing the avocados.
- Garnish: Sprinkle with chopped cilantro or parsley before serving.
- Serve: Serve immediately in bowls or on a platter, optionally with lime wedges and bread on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 24 hours to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 190mg
Keywords: shrimp salad, avocado salad, healthy salad, Mediterranean salad, light meal