Description
This Shrimp and Avocado Salad is a light and refreshing dish that’s perfect for any meal. Juicy, pan-seared shrimp paired with creamy avocado, crisp lettuce, and a zesty lime dressing make it both healthy and flavorful. Ready in just 20 minutes, this salad is perfect for lunch, dinner, or a quick side dish.
Ingredients
Units
Scale
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup shredded lettuce or cabbage
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tbsp olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Instructions
- Cook the Shrimp:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Season the shrimp with salt and black pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and fully cooked.
- Remove from heat and let cool slightly.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and pepper.
- Adjust seasoning to taste.
- Assemble the Salad:
- In a large bowl, arrange the shredded lettuce or cabbage as the base.
- Top with cooked shrimp, avocado slices, and chopped red onion.
- Drizzle the dressing over the salad and gently toss to combine.
- Garnish and Serve:
- Sprinkle fresh cilantro over the top for garnish.
- Serve immediately as a light lunch or refreshing side dish.
Notes
- For extra flavor, try adding diced tomatoes, sliced cucumbers, or a sprinkle of crumbled feta cheese.
- To make it spicier, add a pinch of chili flakes to the dressing.
- Leftovers should be stored in an airtight container for up to 1 day (note: avocado may brown).
Nutrition
- Serving Size: 1 bowl
- Calories: ~320
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 170mg