Shrimp and Avocado Salad
A refreshing shrimp and avocado salad that is quick to prepare, nutritious, and perfect for warm weather gatherings.
Ingredients
Main Ingredients
- 1 lb Fresh shrimp Cleaned and deveined
- 2 medium Ripe avocados Choose ripe but not overly mushy
- 1 cup Cherry tomatoes Halved
- 1 small Red onion Finely diced
- 1/4 cup Fresh cilantro Finely chopped
- 2 tbsp Lime juice Freshly squeezed
- 2 tbsp Olive oil
- to taste Salt and pepper Adjust to taste
Instructions
Preparation
- If using raw shrimp, clean and devein them. Boil or sauté in a skillet with olive oil until they turn pink, about 3-4 minutes.
- While the shrimp cools, chop the avocado, halve the cherry tomatoes, and finely dice the red onion and cilantro.
Combining
- In a large bowl, mix the cooled shrimp with the chopped avocado, tomatoes, onion, and cilantro.
- Drizzle lime juice and olive oil over the mixture, then season with salt and pepper to taste.
- Gently toss everything together. Serve immediately or chill for a short while to help flavors meld.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Avoid freezing to maintain texture.