This vibrant Shrimp Avocado Salad is a refreshing, nutrient-packed dish perfect for summer lunches, light dinners, or a side for your favorite meal. With juicy tomatoes, creamy avocados, and a zesty lime vinaigrette, this salad is as visually appealing as it is delicious. It’s quick to prepare, making it an excellent choice for busy days.
Ingredients
- 2 lbs large shrimp, deveined and shelled
- 2 avocados, seeds removed, chopped
- 1 lb vine-ripe tomatoes, chopped
- Handful of parsley or cilantro, finely chopped
- 3 tablespoons olive oil
- Juice of 1 large lime (or 2 small limes)
- 1 garlic clove, grated
- Generous pinch of salt and pepper
Instructions
- Cook the Shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, or until pink and fully cooked. Drain and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, grated garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, chopped avocados, tomatoes, and parsley or cilantro. Gently toss to combine.
- Dress the Salad: Pour the lime vinaigrette over the salad and gently mix until everything is coated evenly.
- Serve: Serve the salad immediately as a light main course or as a refreshing side dish.
Conclusion
This Shrimp Avocado Salad is a versatile dish that’s as healthy as it is flavorful. The zesty lime dressing perfectly complements the sweet shrimp, creamy avocado, and juicy tomatoes. Whether you’re hosting a gathering or preparing a quick meal, this salad is sure to impress.
Refreshing Shrimp and Avocado Salad with Lime Vinaigrette
Refreshing Shrimp and Avocado Salad is a simple,delicious combination of juicy shrimp, creamy avocado, fresh herbs, and a tangylime vinaigrette. It's a healthy and flavorful dish that's quick to prepare forany occasion.
- 2 lbs large shrimp (deveined and shelled)
- 2 avocados (seeds removed, chopped)
- 1 lb vine-ripe tomatoes (chopped)
- Handful of parsley or cilantro (finely chopped)
- 3 tablespoons olive oil
- Juice of 1 large lime (or 2 small limes)
- 1 garlic clove (grated)
- Generous pinch of salt and pepper
- Cook the Shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes, or until pink and fully cooked. Drain and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, grated garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, chopped avocados, tomatoes, and parsley or cilantro. Gently toss to combine.
- Dress the Salad: Pour the lime vinaigrette over the salad and gently mix until everything is coated evenly.
- Serve: Serve the salad immediately as a light main course or as a refreshing side dish.