Description

This Refreshing Shrimp and Avocado Salad is a light and creamy dish featuring tender shrimp, fresh avocado, and a tangy citrus dressing. Packed with vibrant veggies and a hint of fresh cilantro, this salad is perfect for a quick lunch or a refreshing appetizer.

Ingredients

Scale

1/2 lb cooked shrimp (peeled and deveined)
1 avocado (diced)
1 cup cherry tomatoes (halved)
1/2 cucumber (diced)
1/4 red onion (chopped)
2 tbsp fresh lime juice
2 tbsp olive oil
Salt and pepper (to taste)
Fresh cilantro (chopped, for garnish)

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Instructions

Prepare the Ingredients:
- Dice the avocado and cucumber.
- Halve the cherry tomatoes.
- Chop the red onion and fresh cilantro.
Assemble the Salad:
- In a large bowl, combine cooked shrimp, diced avocado, cherry tomatoes, cucumber, and red onion.
Make the Dressing:
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Toss the Salad:
- Pour the dressing over the shrimp and vegetables. Gently toss to combine, ensuring everything is evenly coated.
Garnish and Serve:
- Sprinkle fresh cilantro over the salad and serve immediately.

Notes

Optional Add-Ins: Add diced mango, jalapeño, or a handful of mixed greens for extra flavor and texture.
Make Ahead: Prep the vegetables and shrimp in advance, but toss with the dressing just before serving to keep it fresh.
Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.