This vibrant and refreshing salad combines succulent shrimp with creamy avocado and juicy tomatoes, making it a perfect light meal for warm weather or a healthy, quick dinner option. Here’s how to put together this delightful dish:
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons olive or avocado oil, divided
- 1-2 fresh garlic cloves, minced or pressed
- 2 large avocados, diced
- 2 cups cherry tomatoes, halved
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1 small red onion, thinly sliced (optional)
- 1 teaspoon honey (optional, for a touch of sweetness)
Instructions:
- Cook the Shrimp:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes per side or until the shrimp are pink and opaque. Remove from heat and let cool slightly.
- Prepare the Salad:
- In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, and sliced red onion.
- Drizzle with the lime juice and the remaining tablespoon of olive or avocado oil. Add honey if using. Gently toss to combine.
- Add the Shrimp:
- Once the shrimp have cooled slightly, add them to the bowl with the avocado and tomato mixture.
- Garnish and Serve:
- Add the chopped cilantro and toss everything gently to mix. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately, or chill in the refrigerator for about 30 minutes before serving if you prefer a colder salad.
Tips:
- Serving Suggestions: This salad is great on its own or can be served over a bed of greens such as arugula or mixed baby greens for an extra nutrient boost.
- Protein Variations: If you’re not a fan of shrimp, you can substitute it with grilled chicken, salmon, or even chunks of firm tofu for a vegetarian version.
- Avocado Tip: To keep the avocados from browning too quickly, make sure they are well coated with lime juice, and try to serve the salad soon after making it.
- Boost the Flavor: For an extra zing, add a splash of your favorite hot sauce or a pinch of cayenne pepper to the dressing.
Conclusion:
Shrimp, avocado, and tomato salad is a delightful blend of flavors and textures that’s both satisfying and healthy. It’s quick to prepare, making it an excellent choice for a busy weeknight dinner or a nutritious lunch that you can look forward to. Enjoy this easy-to-make, refreshing salad anytime you want a meal that’s both delicious and good for you!