Description
Fresh, light, and bursting with flavor, this Zesty Avocado Shrimp Salad is a perfect balance of creamy avocado, juicy shrimp, and crisp veggies, all tossed in a zesty citrus dressing. It’s refreshing, nutritious, and ready in minutes—perfect for a quick lunch or a light, satisfying dinner!
Ingredients
1 pound large shrimp (peeled, deveined, and cooked), 2 ripe avocados (diced), ½ cup cherry tomatoes (halved), ¼ cup red onion (finely chopped), ¼ cup cucumber (diced), ¼ cup fresh cilantro or parsley (chopped), 2 tablespoons lime or lemon juice, 1 tablespoon olive oil, salt and black pepper (to taste), ¼ teaspoon garlic powder (optional), ¼ teaspoon red pepper flakes (optional).
Instructions
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Cook the Shrimp – If using raw shrimp, bring a pot of water to a boil and cook for 2-3 minutes until pink and opaque. Drain and transfer to ice water to cool. Chop into bite-sized pieces.
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Prepare the Veggies – In a large bowl, combine diced avocado, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh cilantro or parsley.
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Mix the Dressing – In a small bowl, whisk together lime juice, olive oil, salt, black pepper, garlic powder (if using), and red pepper flakes (if using).
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Toss Everything Together – Add the shrimp to the bowl of veggies, pour the dressing over the top, and gently toss until everything is evenly coated.
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Serve & Enjoy – Enjoy immediately, or chill in the refrigerator for 30 minutes for even better flavor.
Notes
- Best served fresh, but can be refrigerated for up to 24 hours.
- Swap shrimp for grilled chicken or tofu for a different protein option.
- For extra crunch, add diced bell peppers or sliced radishes.
- Serve on its own, over mixed greens, or in lettuce wraps for a low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook (or boiling for shrimp)
- Cuisine: American