Description
A fresh and vibrant Shrimp Avocado Salad featuring succulent sautéed shrimp, creamy avocado, and a zesty lime dressing. Perfectly balanced with crisp vegetables and a hint of honey-Dijon sweetness, this salad is a quick and healthy meal ideal for warm days or light lunches.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 tablespoon fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a skillet over medium heat to prepare for cooking the shrimp.
- Season the shrimp: Sprinkle the shrimp with garlic powder, salt, and pepper, ensuring even coating for flavor.
- Cook the shrimp: Sauté the shrimp in the skillet for 2 to 3 minutes on each side until they turn pink and opaque, then remove from heat.
- Combine salad ingredients: In a large bowl, mix the cooked shrimp with diced avocado, halved cherry tomatoes, sliced red onion, cucumber, and chopped cilantro.
- Prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
- Toss the salad: Pour the dressing over the salad mixture and gently toss to evenly coat all ingredients.
- Serve: Serve the salad immediately, optionally garnished with extra cilantro for added freshness.
Notes
- For extra spice, add a pinch of red pepper flakes to the shrimp while cooking.
- Use fresh lime juice for the best flavor in the dressing.
- Serve with crusty bread or over a bed of mixed greens for a more substantial meal.
- The salad is best eaten immediately to prevent avocado browning.
- Leftovers can be stored in an airtight container for up to 1 day, but dressing should be added just before serving.
