Description

A fresh and satisfying shrimp avocado salad made with tender shrimp, creamy avocado, crisp vegetables, and a bright lime dressing. This mayo-free dish is light, flavorful, and perfect for a quick healthy meal.

Ingredients

1 lb cooked shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon chili flakes (optional)

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Instructions

Place the cooked shrimp in a large mixing bowl and pat dry if needed.
Add the diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro to the bowl.
In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, sea salt, black pepper, and chili flakes.
Pour the dressing over the shrimp and vegetables.
Gently toss everything together until evenly coated, being careful not to mash the avocado.
Taste and adjust seasoning with additional lime juice or salt if needed.
Chill the salad for 10 to 15 minutes before serving for the best flavor.
Serve as a light meal, in lettuce cups, or alongside toasted bread.

Notes

Add diced mango for a sweeter, tropical flavor.

Mix in chopped romaine or baby spinach to turn it into a larger salad bowl.

Sliced radishes or diced bell peppers add extra crunch.

Increase chili flakes or add chopped jalapeño for more heat.

Swap cilantro for parsley for a different herb flavor.

Serve over rice, quinoa, or in wraps for a more filling meal.

Store in an airtight container in the refrigerator for up to 1 day.

If preparing ahead, add the avocado just before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 3.5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 180 mg