Fresh Shrimp And Avocado Salad For A Light Meal
A vibrant dish that combines tender shrimp with creamy avocado, fresh vegetables, and a zesty dressing, perfect for a light meal.
Equipment
- Medium Saucepan
- Mixing Bowl
Ingredients
Seafood
- 1 pound Shrimp Fresh or thawed, peeled and deveined.
Vegetables
- 2 whole Avocados Ripe, diced.
- 1 cup Cherry Tomatoes Halved.
- 1 medium Cucumber Diced.
- 0.25 cup Red Onion Finely chopped.
- 0.5 cup Fresh Cilantro Chopped.
Condiments
- 1 whole Lime Juice Freshly squeezed.
- 2 tablespoons Olive Oil Extra virgin.
- to taste Salt
- to taste Black Pepper Freshly ground.
Instructions
- Prepare the shrimp by thawing if frozen, rinsing, and patting dry.
- Boil water in a medium saucepan, add a pinch of salt, and cook the shrimp for 3-5 minutes until pink. Drain and cool in an ice bath.
- Dice the avocados and sprinkle with lime juice to prevent browning.
- Prepare the other vegetables: halve the cherry tomatoes, dice the cucumber, and chop the red onion.
- In a large mixing bowl, combine the avocado, tomatoes, cucumber, red onion, and cilantro.
- Add the cooled shrimp to the bowl and gently toss to combine.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl, then drizzle over the salad and toss gently.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature, optionally with crusty bread.
Notes
This salad is versatile and can be adjusted based on available ingredients. Consider adding fruits or nuts for variations.