Description
A refreshing and vibrant Shrimp and Avocado Salad featuring succulent cooked shrimp, creamy avocados, juicy cherry tomatoes, and zesty lime dressing. This easy no-cook recipe combines fresh ingredients with a flavorful dressing, perfect for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp (peeled and deveined, tails removed)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- Mixed greens or lettuce for serving (optional)
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a large bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and black pepper until well combined to create a zesty dressing.
- Add the salad ingredients: To the bowl with the dressing, add the cooked shrimp, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped fresh cilantro.
- Toss to combine: Gently toss all the ingredients together to ensure everything is evenly coated with the dressing without mashing the avocado.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed to suit your preference.
- Serve: Serve the salad immediately on its own or over a bed of mixed greens or lettuce for added freshness.
Notes
- For extra flavor, chill the salad in the refrigerator for 15–20 minutes before serving to allow the flavors to meld.
- Feel free to add diced cucumber, corn, or crumbled feta cheese to add more texture and taste variations to the salad.
