Description
Shrimp and Avocado Salad is a light, refreshing, and nutrient-packed dish, perfect for a healthy lunch or dinner. Juicy, tender shrimp are paired with creamy avocado, creating a delicious contrast in textures. The salad is typically tossed with fresh greens like lettuce or arugula, and vibrant ingredients such as cherry tomatoes, cucumber, and red onion. A zesty dressing made from lime juice, olive oil, and a touch of honey or mustard brings everything together, enhancing the natural flavors. This salad is a perfect balance of protein, healthy fats, and fresh flavors, making it both satisfying and nutritious.
Ingredients
Scale
For the Shrimp and Salad:
- 1 lb (450g) large shrimp, peeled and deveined: Shrimp is the star protein of this dish. You can use either fresh or frozen shrimp, depending on availability. If using frozen shrimp, make sure to thaw them beforehand.
- 2 ripe avocados, diced: The creamy texture of avocado pairs perfectly with the sweetness of shrimp and adds richness to the salad.
- 4 cups mixed salad greens: A combination of arugula, spinach, and lettuce offers a variety of flavors and textures. You can also use baby kale or other leafy greens if you prefer.
- 1 cup cherry tomatoes, halved: Cherry tomatoes add juiciness and a burst of sweetness that balances the savory elements of the dish.
- 1 cucumber, sliced: Cucumber provides a refreshing crunch and light flavor that complements the other ingredients.
- 1/4 cup red onion, thinly sliced: Red onion adds a bit of sharpness and color to the salad.
- 1/4 cup fresh cilantro, chopped: Cilantro adds a fresh, herbal flavor that enhances the salad’s overall taste. You can substitute it with parsley if you’re not a fan of cilantro.
For the Dressing:
- 2 tablespoons olive oil: Olive oil provides a healthy fat base for the dressing, giving it a smooth and rich texture.
- 1 tablespoon lime juice: Fresh lime juice adds acidity and brightness to the dressing, enhancing the other flavors in the salad.
- 1 tablespoon honey: Honey balances the acidity of the lime juice and adds a touch of sweetness to the dressing.
- 1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and helps emulsify the dressing, creating a smooth texture.
- 1 clove garlic, minced: Garlic gives the dressing a savory depth of flavor.
- Salt and pepper, to taste: Simple seasonings like salt and pepper are essential for bringing out the natural flavors of the ingredients.
- Pinch of red pepper flakes (optional): For a little heat, add red pepper flakes to the dressing. This is optional, depending on your preference for spice.
Instructions
Step 1: Cook the Shrimp
- Season the Shrimp: In a bowl, season the shrimp with a pinch of salt, pepper, and a drizzle of olive oil. Toss the shrimp to coat evenly.
- Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. The cooking time will vary slightly depending on the size of the shrimp. Be careful not to overcook them, as shrimp can become tough and rubbery if cooked too long.
- Set the Shrimp Aside: Once the shrimp is cooked, remove it from the skillet and set it aside to cool slightly. You can also place the shrimp in the refrigerator for a few minutes to speed up the cooling process if needed.
Step 2: Prepare the Salad Ingredients
- Slice the Avocados: While the shrimp is cooling, cut the avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes, being careful not to mash it. Place the diced avocado in a large salad bowl.
- Prepare the Vegetables: Slice the cherry tomatoes in half, and slice the cucumber into thin rounds. Thinly slice the red onion. Add all the vegetables to the salad bowl with the diced avocado.
- Add Fresh Herbs: Chop the fresh cilantro and sprinkle it over the salad. You can use more or less cilantro depending on your preference. If you’re not a fan of cilantro, fresh parsley is a great substitute.
Step 3: Make the Dressing
- Combine the Ingredients: In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper. If you want a bit of heat, add a pinch of red pepper flakes to the dressing. Whisk everything together until it is well combined and emulsified.
- Taste and Adjust: Taste the dressing and adjust the seasoning if needed. If you prefer a more acidic dressing, add a bit more lime juice. If you want it sweeter, add a little more honey. Adjust the salt and pepper to your liking.
Step 4: Assemble the Salad
- Toss the Salad: Add the cooked shrimp to the salad bowl with the avocado, vegetables, and cilantro. Drizzle the dressing over the top and gently toss everything together. Be careful not to mash the avocado while mixing.
- Serve: Once everything is evenly coated with the dressing, transfer the salad to serving plates. Serve immediately, or refrigerate for a few minutes if you prefer the salad to be chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal
- Fat: 25g
- Carbohydrates: 12g
- Protein: 25g