Shrimp Avocado Salad

A vibrant dish combining tender shrimp, creamy avocado, and fresh vegetables, perfect for a light meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 16

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound shrimp, peeled and deveined Fresh or thawed frozen shrimp
2 pieces ripe avocados, diced Choose ripe but firm avocados
4 cups mixed greens Can substitute with other greens like spinach or kale
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lime juice Can be substituted with lemon juice or vinegar
to taste Salt and pepper Freshly ground for best flavor
to taste Fresh cilantro for garnish

Method

Cooking the Shrimp

In a skillet over medium heat, add olive oil and shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.

Assembling the Salad

In a large bowl, combine mixed greens, diced avocado, red onion, and cherry tomatoes.
Add the cooked shrimp over the salad mixture.
Drizzle with lime juice and season with salt and pepper.
Toss gently to combine and garnish with fresh cilantro before serving.

Notes

Best consumed within 1-2 days; store in an airtight container in the refrigerator. Consider storing shrimp, veggies, and dressing separately to maintain freshness.