Description
A refreshing and nutritious Shrimp Avocado Salad combining succulent cooked shrimp, creamy avocado slices, crisp shredded lettuce, and a tangy lime-cumin dressing. This easy no-cook salad is perfect for a light lunch or a quick dinner, offering a delicious balance of flavors and textures with a healthy dose of protein and healthy fats.
Ingredients
Units
Scale
Salad Ingredients
- 1 pound large cooked shrimp, thawed
- 2 cups shredded lettuce
- 1/4 red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- Thaw the Shrimp: To thaw frozen cooked shrimp, run cold water over them for 5-10 minutes until fully thawed or place the frozen shrimp in a bowl, cover it, and thaw overnight in the refrigerator. Then drain any excess water and pat the shrimp dry with paper towels.
- Make the Dressing: In a large bowl suitable for mixing the salad, whisk together the extra-virgin olive oil, lime juice, cumin, salt, and freshly cracked pepper until the dressing is emulsified and well combined.
- Combine Salad Ingredients: Add the thawed shrimp on top of the dressing in the bowl. Then add the shredded lettuce and diced red onions, tossing gently to coat all ingredients evenly with the dressing.
- Add Avocados and Garnish: Arrange the sliced avocados around the shrimp and garnish the salad with freshly chopped cilantro to add a burst of color and fresh flavor.
- Serve: Serve the salad at room temperature or chilled, depending on your preference.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed within 24 hours to prevent the avocado from browning.
- Make Ahead Tips: Prepare the dressing up to two weeks in advance and keep it refrigerated. Use pre-cooked shrimp to save time instead of cooking your own.
- Substitutes: Replace red onion with green onions or omit entirely if preferred. Substitute cumin in the dressing with paprika or coriander for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 2g
- Sodium: 438mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0.01g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 183mg
