Description
A light and refreshing salad featuring plump shrimp, creamy avocado, and juicy tomatoes, all tossed with a citrusy dressing. This easy-to-make salad is the ideal dish for a quick and healthy lunch or dinner.
Ingredients
For the Shrimp Avocado Tomato Salad:
- 1/2 lb (8 oz) large shrimp, peeled and deveined
- 1 tablespoon olive oil (for cooking shrimp)
- Salt and pepper, to taste
- 1 medium ripe avocado, diced
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/4 cup red onion, thinly sliced (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon honey or agave (optional, for a touch of sweetness)
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the shrimp in a single layer. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
Once cooked, remove the shrimp from the skillet and set them aside to cool slightly. You can slice the shrimp into smaller pieces if desired, or leave them whole.
While the shrimp is cooking, prepare the remaining ingredients. Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado into bite-sized cubes. Halve the cherry or grape tomatoes. If you are using red onion, slice it thinly and chop the cilantro.
Place the diced avocado, halved tomatoes, red onion (if using), and cilantro (optional) in a large bowl.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of fresh lime juice, 1 teaspoon of honey (optional), 1/2 teaspoon of Dijon mustard, minced garlic, salt, and pepper. Whisk until the dressing is smooth and emulsified. Taste the dressing and adjust the seasoning, adding more lime juice or honey if necessary.
Once the shrimp has cooled slightly, add it to the bowl with the tomatoes, avocado, and other ingredients. Drizzle the dressing over the salad and gently toss everything together to combine. Be careful when tossing to avoid mashing the avocado.
Serve the Shrimp Avocado Tomato Salad immediately as a light and refreshing meal. It’s perfect on its own or paired with a side of crispy bread or mixed greens. If desired, garnish with additional cilantro or a squeeze of lime juice for extra flavor.
- Prep Time: 10-15 minutes
- Cook Time: 5-7 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 25-30g