When you want a fresh and light meal, Lettuce Shrimp Avocado Salad is a perfect choice! I made this for a sunny afternoon lunch, and it was a refreshing delight. The combination of succulent shrimp, creamy avocado, and crisp lettuce creates a satisfying dish that’s easy to whip up. Ideal for a quick lunch or a light dinner!
Ingredients
Here’s what you’ll need for this vibrant salad:
- 1 lb cooked shrimp (peeled and deveined)
- 1 large avocado (diced)
- 4 cups lettuce (any variety, chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper (to taste)
- Fresh cilantro (for garnish, optional)
Instructions
- Prep the Ingredients: In a large bowl, combine the chopped lettuce, diced avocado, cherry tomatoes, red onion, and cooked shrimp.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Combine: Drizzle the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- Serve: Divide the salad among plates and garnish with fresh cilantro if desired. Enjoy immediately!
Nutrition Facts
- Servings: 4
- Calories per Serving: Approximately 300
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 200mg
- Carbohydrates: 15g
- Fiber: 7g
- Sugar: 2g
- Protein: 20g
Preparation Time
- Total Time: 15 minutes
- Preparation Time: 15 minutes
- Cooking Time: None
How to Serve
- Serve chilled or at room temperature for a refreshing meal.
- Pair with crusty bread or crackers for added texture.
- Consider serving in lettuce cups for a fun presentation.
Additional Tips
- Make It Ahead: Prepare the salad ingredients ahead of time, but add the avocado just before serving to prevent browning.
- Flavor Variations: Add diced cucumber or bell peppers for extra crunch and color.
- Protein Alternatives: Substitute shrimp with grilled chicken or chickpeas for variety.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to one day, but the avocado may brown.
Recipe Variations
- Spicy Shrimp Salad: Toss the shrimp with chili flakes or sriracha before adding to the salad.
- Tropical Twist: Add diced mango or pineapple for a sweet touch.
- Creamy Dressing: Drizzle with a creamy dressing like ranch or avocado dressing for a different flavor.
Freezing and Storage
- Freezing: This salad is best enjoyed fresh, but you can freeze cooked shrimp separately. Thaw before adding to the salad.
- Storage: Keep leftovers in the fridge for up to one day.
Special Equipment
- Mixing bowl
- Knife
- Cutting board
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes, just thaw and cook them before adding to the salad.
Q2: How can I make this dish gluten-free?
A2: This salad is naturally gluten-free!
Q3: Can I add cheese?
A3: Yes, crumbled feta or queso fresco would be a great addition.
Q4: What if I don’t have lime juice?
A4: You can substitute with lemon juice or vinegar.
Q5: Can I use raw shrimp?
A5: Yes, but ensure they are cooked thoroughly before serving.
This Lettuce Shrimp Avocado Salad is the ultimate refreshing dish that’s perfect for any occasion. Enjoy making and sharing this delightful recipe!
Print
Lettuce Shrimp Avocado Salad
- Total Time: 15 minutes
Ingredients
- 1 lb cooked shrimp (peeled and deveined)
- 1 large avocado (diced)
- 4 cups lettuce (any variety, chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper (to taste)
- Fresh cilantro (for garnish, optional)
Instructions
- Prep the Ingredients: In a large bowl, combine the chopped lettuce, diced avocado, cherry tomatoes, red onion, and cooked shrimp.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Combine: Drizzle the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- Serve: Divide the salad among plates and garnish with fresh cilantro if desired. Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: None
Nutrition
- Calories: 300 kcal
- Fat: 20g
- Carbohydrates: 15g
- Protein: 20g
