Description
A refreshing and zesty lime shrimp and avocado salad featuring tender cooked shrimp, creamy avocados, and crisp vegetables tossed in a tangy lime dressing. Perfect as a light, healthy meal or a vibrant side dish with a Mexican-inspired twist.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 garlic clove, minced
- ½ teaspoon cumin
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili flakes if using, salt, and black pepper until well combined and emulsified.
- Add the salad ingredients: To the bowl with the dressing, add the cooked shrimp, diced avocados, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh cilantro.
- Toss gently: Using a spatula or large spoon, gently toss all the ingredients together until everything is evenly coated with the zesty lime dressing, taking care not to mash the avocado.
- Chill and meld flavors: Cover the bowl and refrigerate the salad for 15 to 30 minutes to allow the flavors to meld and chill before serving.
- Serve: Serve the salad cold on its own or over a bed of mixed greens or lettuce cups for extra crunch and freshness.
Notes
- For added crunch, serve with tortilla chips or lettuce cups.
- You can substitute lemon juice if limes aren’t available.
- Use fresh or previously cooked shrimp for convenience.
- Adjust the spice level by adding or omitting chili flakes.
