Description
A fresh and vibrant Shrimp Avocado Salad featuring tender cooked shrimp, creamy avocado, crisp lettuce, and a zesty lime-cumin dressing. This quick and easy salad is perfect for a light lunch or a refreshing appetizer, ready in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 1 pound large cooked shrimp (thawed)
- 2 cups shredded lettuce
- ¼ red onion (diced)
- 2 avocados (sliced)
- 1 tablespoon chopped cilantro
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- Thaw the shrimp: To thaw frozen cooked shrimp, either run cold water over them for 5-10 minutes until thawed or place frozen shrimp in a bowl, cover it, and thaw overnight in the fridge. Once thawed, drain any excess water and pat the shrimp dry with paper towels to remove moisture.
- Prepare the dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, lime juice, ground cumin, salt, and fresh cracked pepper until the dressing is well emulsified and smooth.
- Combine salad ingredients: Add the thawed shrimp on top of the dressing in the bowl. Then add the shredded lettuce and diced red onions. Toss gently to evenly coat the shrimp and vegetables with the dressing.
- Add avocado and garnish: Tuck the sliced avocados around the shrimp mixture to maintain their shape and texture. Finally, sprinkle the chopped cilantro over the salad for a fresh and vibrant finish.
- Serve: Serve the salad immediately at room temperature or chilled according to preference for a refreshing and healthy meal.
Notes
- Use cooked shrimp for convenience, but peeled and deveined raw shrimp can be cooked quickly and cooled before use.
- Adjust seasoning with extra salt, pepper, or lime juice to taste.
- For added crunch, consider adding chopped cucumbers or radishes.
- Serve with tortilla chips or crusty bread for a fuller meal.
- Best consumed fresh as avocado can brown over time.
